(1998 Vintage) The grapes were cold soaked for 24 hours in small open-top fermenters before being inoculated. The must was then hand punched 3 to 4 times daily throughout the fermentation process. The wine was press...
Wine Spectator(2002 Vintage) Rating: 84/100 - As reviewed by Wine Spectator on 01/01/06.
Wine Enthusiast(1999 Vintage)