Château la Ribaud has been the family’s most-improved estate over the past few years. The soil structure is interesting here: the surface layer is mostly clay, which sits atop deeper strata of chalky soil and limestone. This can be harnessed to produce powerful yet restrained wines, whose tannins soften delicately over time. On the nose, Château la Ribaud leads with aromas of forest fruit. Reticent at first, a little patience is rewarded and the wine will begin to blossom in the carafe. The palate opens with huge, meaty and powerful flavors, before softening slightly to a rich mid-palate.