The 2011 Raymond Lafon was picked from three tries representing six lots (the first and last de-selected for the second label) between September 19 and October 5, the earliest harvest since 1893. It has 149 grams per liter residual sugar and a pH of 3.83. It has an understated bouquet of honey, grilled almond, pineapple and quince aromas. It comes across as tight and not expressive at this early stage, but that will certainly change. The palate offers a light, almond and quince-tinged entry and it represents a lighter, feminine take on the vintage. It is a Raymond Lafon that will be beautifully balanced and endowed with a precise finish that neatly offsets sweetness against acidity. Drink 2013-2028.

Delicacy and detail here displaying the dedication and talent of the Meslier family. Flavours are refined, pure and complex; wine possesses both finesse and charm. Very successful year for this under-valued chateau. Drink 2021-2047. (18.5 points)

該酒口感華麗濃郁，與其他同類樣酒相比，該酒含有更濃的橡木味，還帶有潛在完美的貴腐菌特征。又是一款堪稱典范的佳釀。