A concentrated bouquet with blackberry and cassis notes, just a hint of raisin, the oak neatly integrated. I appreciated the tannin structure here and the acidic drive that reins in the finish and keeps it on track. –Neal Martin, Vinous


hand harvested.


One days’ cold soak (7-8°C) due to high extractability. Alcoholic fermentation (25C) for 6 days with regular pumping over followed by a single delastage. Post fermentation maceration (28/29°C) for 10 days in reductive conditions. Malo-lactic fermentation in new oak barrels.


Aged in 45% New French Oak and 55% 2nd year Oak for 12 months