Aromas of cassis and candied red berries with spiced notes.
Big structure with meaty, persistent tannins.
The hot, dry year had a very large diurnal temperature range (15–20oC / 27–36oF), favoring a perfect ripening. After a few lower-yield years, the yields returned to normal. With higher alcohols (that give a pleasing sweet sensation) and rounded tannins, the 2018 wines have fruitier, riper profiles.
Hand-harvested during March. Manual selection of the grapes upon arrival at the winery. Pre-fermentation maceration for 7 days at 10oC (50oF) in the tank. Alcoholic fermentation lasted 7 days at 26oC (79oF) in concrete tanks with selected and natural yeasts. Post-fermentation maceration for 20 days. Spontaneous malolactic fermentation in concrete tanks. Aging in French barrels (1/3 new, 1/3 second use, 1/3 third use) for 12 months, then 6 months in bottle prior to its launch on the market.
Intense ruby red.
Stews, red meat, ripe cheese.