Aromas of blackberries and blueberries with hints of toasty oak become concentrated on the palate. Notes of spice integrate with velvety tannins and balanced acidity on the juicy and long finish.
The vines are planted to a mix of granite soil, alluvial clay and limestone. Hand-picked, destemmed and gently crushed, the fruit is cold soaked for five days prior to fermentation in small stainless steel tanks and pumped over 2-3 times/day. The wine aged for 15 months in French oak (90%), of which 40% were new, medium toast barrels. The remainder was aged in American (10%) oak.