(2009 Vintage) Destalking and crushing. Skin contact for 4 - 8 hours followed by pressing. Cold settling for 24 -36 hours at 5°C. Fermentation in stainless steel vats, followed by malolactic fermentation. Racking and maturation in stainless steel for about 8 months.
Robert Parker(2014 Vintage) Rating: 89/100 - As reviewed by Robert Parker on 02/10/2012
Wine Spectator(2014 Vintage) Rating: 90/100 - As reviewed by Wine Spectator on 06/30/2004
Wine Enthusiast(2014 Vintage) Rating: 88/100 - As reviewed by Wine Enthusiast on 06/01/2015