Aromas of Black Cherry, Minerals, Warm Chocolate, and Black currants are followed on the palate with flavors of black berry puree, chocolate, vanilla, black olive and rosemary.
(From 2010 Vintage) FERMENTATIONFermentation was carried out in a combination of stainless steel tanks (59%), stainless steel drums (22%), French Chateau barrels (15%) and the balance (4%) was fermented in concrete eggs. Three strains of yeast were used on the stainless-fermented portion while 80% of the barrel ferments were inoculated and 20% were allowed to ferment with native yeasts. Fermentation lasted for an average of 32 days at 53o F. Malolactic fermentation was inhibitedÉLEVAGE While the stainless steel tank was racked off of its lees the stainless steel barrels, oak barrel ferments and concrete eggs were allowed to rest on their lees with bâtonnage (lees stirring) occurring twice a month until February when all three lots were blended together in preparation for bottling.
Wine Spectator(From 2009 Vintage) Rating: 93/100 - As reviewed by Wine Spectator on 11/14/2012