(2010 Vintage) Manual triage is undertaken on a sorting table after which the grapes are de-stemmed before passing through a second berry-by-berry mechanical selection, prior to being gently crushed. The grapes are relayed to the fermentation vats by a gravity flow process, and once in the vats they are inoculated with a specially selected cultured yeast, fermentation taking place between 26 and 27°C. Maceration is very gentle and adjusted in such a way as to produce a wine intended for earlier drinking.
Wine SpectatorA powerful and concentrated red, featuring kirsch, red plum and baker's chocolate notes, balanced by tarragon, slate and violet details. Elegant, with supple tannins framing the long finish, which is laced with hot stone, olive and licorice accents. Drink now through 2023. 2,000 cases made.–GS