(2010 Vintage) Grapes are de-stemmed and fermented in stainless steel tanks with 4 days of pre-maceration, 7 days of fermentation with a maximum temperature of 82.4°F and 3 weeks of post-maceration. The wine is then aged for 18 months, 70% in new oak and 30% in one-year-old oak barrels. It is unfiltered.
Wine Enthusiast(2010 Vintage) Rating: 92/100 - As reviewed by Wine Enthusiast on 10/01/2013
Wine Spectator(2010 Vintage) Rating: 95/100 - As reviewed by Wine Spectator on 05/22/2013