(From 2008 Vintage) Hand-picked grapes were de-stemmed and placed in stainless steel tanks un-crushed. Cold soaking on the skins for two days extracted soft tannins and intense color. Lots were blended and placed in predominately new French oak barrels to finish primary fermentation, which was followed by malolactic fermentation. Aging occurred for 26 months.
(From 2000 Vintage) Merlot elegance, cabernet sauvignon structure and cabernet franc spiciness blend to yield a refinedyet concentrated wine. Aromas of licorice, cassis and smoke unfold in the glass, while blueberry andspice cloak the mouth in refined, complex flavors.
Wine AdvocateRating: 91/100 - As reviewed in Wine Advocate # 164 on Apr-06
Wine SpectatorRating: 93/100 - As reviewed by Wine Spectator