(2010 Vintage) VINIFICATION 1st sorting in the vineyard. Manual sorting in a vibrating table, followed by a destemming with a Pellenc Selectiv‘ process Winery. Optical sorting grain by grain. Cooling off of the harvest through a cryogenic tunnel freezer (spraying of liquid nitrogen). Vatting by gravity flow with a funnel. Fermentation in wooden vats and small capacity concrete tanks. Cold pre-fermentation maceration (8°C). Manual punching down. Alcoholic fermentation at low temperature (28°C). Maceration for 25 to 32 days. Aging in oak barrels for 16 months (30% new).
Robert Parker(2010 Vintage) Rating: 93/100 - As reviewed by Robert Parker on 02/23/2013
Robert Parker(2006 Vintage) Rating: 91-93 - As reviewed by Robert Parker
Connoisseurs' Guide to California Wines(2006 Vintage) 50% Merlot; 40% Cabernet Sauvignon; 7% Cabernet Franc; 3% Petit Verdot. Here is a well-ripened and solidly filled wine that in many ways bridges the gap between the old and new worlds. Its concentrated, plum and black currant themes are framed by sweet oak and glimmers of chocolate are scattered throughout its length. Its ample tannins are buffered by plenty of fruit stuffing, and its exemplary balance guarantees five to ten years of real improvement.
Wine & Spirits(2006 Vintage) International Wine Cellar - Stephen Tanzer (2009) - 90 February 2010
Wine Advocate(2006 Vintage) Rating: (91-93) - As reviewed in Wine Advocate # 170 on Apr-07