First sorting in the vineyard, manual harvest in crates. Manual destemming berry by berry and use of a sorting table. Transfer into 30-70 hl wooden vats by gravity flow. Low temperature pre-fermentation maceration. Manual punching down. 30-40 day maceration. The wine is run off into French oak barrels by gravity flow. Malolactic fermentation in oak barrels. Aging for 18 months in oak barrels.
Decanter(1961 Vintage) Rating: 5/5 - As reviewed by Decanter. Red-brick colour. Complex nose with hints of baked earth, old leather and mint. Superb palate with prune and dark cherry (kirsch) fruit and astonishing freshness and length. Still has sweetness aand weight. Drink now.
Robert Parker(2007 Vintage) Rating: 92/100 - As reviewed by Robert Parker on 04/01/2010
Wine Advocate(2006 Vintage) Rating: (92-94) - As reviewed in Wine Advocate # 170 on Apr-07
Decanter(2008 Vintage) Rating: 4/5 - As reviewed by Decanter. Deep, dark core, ruby-red at the rim. Generous, blackcurrant fruit on the nose and palate. Mouth-fillingly delicious. Tannins enrobed by succulent fruit; sweet, warm finish. Hedonistic but not for the really long haul. Drink now-2010.
Wine Advocate(2008 Vintage) Rating: (96-100) - As reviewed in Wine Advocate # 170 on Apr-07