The grapes were hand sorted and 100% destemmed. They fermented in individual lots and went through a cold soak for 10-15 days. After racking to barrel, the wines aged for 10 months in 35% new French oak w/some Hungarian oak. Coopers: Sylvain, Rousseau, Saint Martin, Damy, Billon, Cadus, Gillet, Gamba and Vadai. For this blend, we look for lots that are very fruit forward with softer, less aggressive tannins that provide a pleasant finish. This wine is unfined and filtered.
Raspberry, blackberry bramble, anise and earth lead to an abundance of fruit and minerality in the mouth. Drying tannins combined with juicy acidity gives this wine a nice long finish.