(From 2004 Vintage) Grapes are harvested at the coolest time of day, with the shortest possible interval of time between picking and delivery to the winery. Each variety is subject to a gentle crush, and a brief cold maceration, to enhance the extraction of flavor. After settling and clarification the musts are fermented at a low temperature for about 20 days in French oak and acacia wood barriques. The two varieties are then blended and aged a further four months. Careful attention is paid to the avoidance of malolactic fermentation.
Robert Parker(From 2006 Vintage) Rating: 94/100 - As reviewed by Robert Parker on 02/21/2013