Whole uncrushed grape berries fermented in small oak vats at 28°C and extraction with manual pigeage (punching down the cap). Aged in barrel on the lees for 18 months (60% new barrels, made at the estate's own cooperage) and only racked once. Duration of ageing was adjusted to each wine.
(From 2003 Vintage) Wine Spectator Top 100 of 2006! "Loads of blackberry and licorice with hints of meat and smoked oak. Full-bodied, with velvety tannins and lots of very ripe and exotic fruit. Very exotic and wild. Rich finish. Best after 2009."-Wine Spectator
Robert ParkerRating: 91/100 - As reviewed by Robert Parker on 04/01/2010