(From 1999 Vintage) 1999 was a year with no particular problems; the musts had a very good acidity-sugar balance, the berries had thick skins and the extraction of colour and tannins was easy. We macerated for about 3 weeks, without forcing the extractions, trying to maintain temperatures below 32° C in order to bring the fruit and the elegance of the wines forward. Very good extraction of colour, high acidities, with low levels of malic acid as a direct result of the perfect maturity of the grapes. The tannins are there, well coated by an intensely fruity flavour and plenty of fat.
Burghound(From 2001 Vintage) Rating: 88/100 - As reviewed by Burghound in Issue 14, Apr 01, 2004.
Wine Advocate(From 1997 Vintage) Rating: (91-93) - As reviewed in Wine Advocate # 125 on Oct-99
Wine Spectator(From 1996 Vintage) Rating: 89/100 - As reviewed by Wine Spectator on 05/15/99.
Robert Parker(From 2010 Vintage) Rating: 90/100 - As reviewed by Robert Parker on 02/10/2012