(From 2011 Vintage) First sorting in the vineyard, manual harvest in crates. Manual destemming berry by berry and use of a sorting table. Transfer into 30-70 hl wooden vats by gravity flow. Low temperature pre-fermentation maceration. Manual punching down. 30-40 day maceration. The wine is run off into French oak barrels by gravity flow. Malolactic fermentation in oak barrels. Aging for 18 months in oak barrels.
(From 2004 Vintage) Full red-ruby. Vinous aromas of currant, milk chocolate, tobacco, hot stones and leather. Juicy and fresh but leaner than the 2005 or 2006, with classically dry flavors of redcurrant, plum and smoke. ...
Robert Parker(From 2011 Vintage) Rating: 96/100 - As reviewed by Robert Parker on 04/21/2014
Wine Spectator(From 2009 Vintage) Rating: 95/100 - As reviewed by Wine Spectator on 03/31/2012
Robert Parker(From 2009 Vintage) Rating: 95/100 - As reviewed by Robert Parker on 02/21/2012
Wine Advocate(From 2006 Vintage) Rating: (92-94) - As reviewed in Wine Advocate # 170 on Apr-07
Robert Parker(From 2004 Vintage) Rating: 91/100 - As reviewed by Robert Parker on 06/01/2007