Deep hues of dark red illustrate the density of this wine. Dark blackberry and black plum encompass nuances of espresso, dark chocolate and toasted vanillin oak along with a hint of dusty terroir. Cassis, black plum, and blackberry dominate with integrations of dark chocolate and toasted oak. This is a dark, centered wine of tremendous length with a structured core and fine-grained tannin.
The fruit was hand-harvested in the cool morning hours and brought to the winery in half-ton bins. At the winery, the clusters were sorted using a double sorting system. First, the clusters were sorted by hand. The fruit then ran through a small de-stemmer that removed stems from the grapes before the individual berries being sorted to ensure that the ideal grapes were chosen. These berries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures were encouraged along with gentle cap maceration to achieve the desired color and structure for the wine before an extended maceration time on skins prior to final pressing. The wine was transferred directly to barrel for 20 months of maturation.
Ninety eight percent of the blend was fermented in wood. Seventy two percent of the sorted berries used in this blend were fermented in small French oak tanks, twenty five percent of the sorted berries were fermented in French oak barrels. Three percent of the sorted berries were fermented in concrete. All to add layers of complexity to the blend.
96+ Points, Jeb Dunnuck
95 Points, James Suckling
93 Points, The Wine Spectator
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