This very abundant harvest produced pleasant, harmonious, refined wines that showed remarkable ageing potential. Today, the wine in bottles are tired, but the magnums have kept some freshness and are very pleasant to drink. It was with this vintage that the first Crus Classés decided, for the first time, to bottle their entire harvest at the château. However, it was not until a few years later—after the poor vintages and economic turmoil of the thirties—that this practice was finally adopted. (February 2024)