Cabernet Sauvignon, Merlot, Petit Verdot
30-year-old double guyot trained vines are mechanically harvested.
Sandy gravel and sandy clay
Grapes are destemmed and then cold soaked for 48 hours. Tanks are heated to begin fermentation. The extraction process takes approximately one week, adjusted according to taste. Warm maceration follows for 10 – 15 days. Free range and press wine are separated. Malolactic fermentation is achieved with co-inoculation with lactic bacteria at 68 degrees Fahrenheit. Each fermentation process takes about 3 months. Fining is done with gelatin and filtering occurs with depth filter sheets made with pure cellulose, diatomaceous and perlites. Total sulfur around 100mg/l.
8 months in new French oak barrels followed by 2-3 years in bottle.
This smoothly textured wine has ripe black-currant fruits and a polished character. Wood aging has given the fruit tones a heightened elegance that will stand the wine in good stead as it matures. Drink from 2022. - ROGER VOSS, Wine Enthusiast, 2018 vintage