(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. ...
DecanterRating: 5/5 - As reviewed by Decanter. Succulent, ripe, blackcurrant. Long, attractive and still very young. (Dec 2001)
Wine SpectatorRating: 90/100 - As reviewed by Wine Spectator on 01/31/01.