This large vineyard of 75 acres situated on iron-laden soils at the entrance to St. Emilion has unreal potential and it appears things are beginning to turn around after a long period of mediocrity. Less than 40% of the production made it into the final blend of 70% Merlot and 30% Cabernet Franc. Yields were 25 hectoliters per hectare. The 2013 possesses a deep blue/plum color, more body than many St. Emilions, and a more masculine structure. Unlike past efforts, the tannins are not excessive, and the fruit is riper, even in this more challenging vintage. Boysenberry, blueberry and raspberry fruit notes are accompanied by an underlying minerality, but the iron in the soils gives the wine good structure. This medium-bodied, surprisingly powerful, pure Soutard will require several years of cellaring and should keep for 12-15 years.