Captivating spice and floral notes. Aromas of black fruit such as blueberry and blackberry, typical of the variety.
Great structure, smooth tannins, and a long, fresh, and complex finish.
A hot, dry year, with large temperature differences between day and night (15o–20oC / 27o–36oF) delivered perfect ripening. After a few reduced years, yields returned to normal. With higher alcohol levels (that lend a pleasant sensation of sweetness) and rounded tannins, the 2018 wines stand out for their fruitier, riper profiles.
Manual harvest during March and April. Manual selection of grapes upon arrival at the winery. Pre-fermentation maceration for 7 days at 10oC (50oF). Fermentation lasted 7 days at 26oC (79oF) in concrete tanks using selected and native yeasts. Post-fermentation maceration lasted 20 days. Malolactic fermentation occurred naturally in the concrete tanks. Ageing in French oak barrels (1/3 new, 1/3 second use, 1/3 third use) for 12 months, then 6 months in bottle before being released.
Intense and bright red with violet glints.
Simple red meats, ripe cheeses.