(2014 Vintage) Grapes from different vineyards are vinified separately before the final blend. After a careful, double sorting process, the grapes are softly pressed and fermented with indigenous yeasts in order to express each of the selected vineyard. Fermentation takes place in stainless steel tanks between 24-28 C for 10 days. Each tank is tasted three times a day to determine what is needed. The must is pumped over up to three times a day for extraction, with two rack-and-returns. The wine is then aged for 10 months in concrete piletas.
March 2011: Very tannic. Not much to smell either. I'm going to hope that the next bottle is something different. Drinking by itself for now.
Tomei no Taypa!
Wine Advocate(2003 Vintage) Rating: 87/100 - As reviewed in Wine Advocate # 159 on Jun-05
Wine Spectator(2003 Vintage) Rating: 88/100 - As reviewed by Wine Spectator on 05/15/05