The stunningly deep color and a lush nose of Chateau de Candale give way to a wine of superb intensity. Rich, concentrated dark fruit flavors combine with velvety tannins for extraordinary balance and a lingering, complex finish. Individual lots were cold soaked in oak tanks for five days at 7C, with periodic pump overs and light punches to cap.
The wine was fermented separately by lot and grape variety in thermo-regulated tanks for up to 45 days. Secondary (malolactic) fermentation took place in barrel with periodic stirring of the lees. The wine was barreled down separately by lot and varietal to preserve the integrity of the individual components for the final blend.