At harvest-time, the fruit is triple hand-sorted, ensuring only the best of the best make it into the fermentation tanks. Native yeast kicks off the fermentation, allowing natural indigenous flavors, aromas and varietal characteristics to be passed on to the wine. After primary fermentation, the wine was put through extended maceration to provide softer tannins and the wine underwent malolactic fermentation in the barrel. Aged 24 months in 90% new French oak, then bottled unfined and unfiltered.
Wine SpectatorBig, ripe and flavorful, with intense currant, berry, spice, cedar and sage. At points, this full- bodied wine turns fleshy, but then just as quickly tightens, ending with a mix of berry and herb. Best from 2010 through 2018.—J.L.