(2007 Vintage) Grapes are de-stemmed and crushed, then macerate on the skins for 15-18 days. Fermentation takes place in stainless steel tanks at 28°C. After racking, the wine matures in new French oak Allier barrels for 14 months, undergoing malolactic fermentation in barrel. Once bottled, the wine matures 12 months before release.
Robert Parker(2008 Vintage) Rating: 90/100 - As reviewed by Robert Parker on 02/17/2013
Wine Spectator(1999 Vintage) Rating: 89/100 - As reviewed by Wine Spectator on 11/30/01