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Hand-picked grapes are carefully sorted on reception at the winery, and then stored in small plastic boxes in a purpose-built cold room. This room is kept at 3°C, and the grapes remain here for up to 2 days to stabilise their temperature. Then they are transported by conveyor belt to large (15 000 litre) wooden fermenting vats, where they are crushed literally above the vats. Temperatures are controlled, and extraction is by two gentle pumping overs per day. After one week of cuvaison, the wine goes into barrel - 100% new oak, 70% French, 30% American - for 12 months before bottling and 2 further years ageing in preparation for release.
Wine SpectatorEspresso and bitter chocolate notes frame flavors of plum preserves, dried fig and anise in this dense red. Muscular tannins and balsamic acidity reinforce the sturdy structure. Powerful and austere, but deep. Drink now through 2024. 570 cases imported.