very intense ruby red.Bouquet: complex with blackberry notes, plum jam, cherries and licorice,with black olive and tobacco sensations.Taste: powerful body, wide and soft tannin texture thanks to the goodripening in the vineyard and winery.
If this matures as well as the 2003 vintage this will also be excellent. I would rate it at a 96.
Cum Laude is characterized by a rich color and soft, ripe fruit flavors. The wine is complex with aromas of juicy berries and spicy cherries, as well as clove, anise and black pepper. A full-bodied red with dense tannins.
The four varieties are vinified separately with a cold maceration (14°C) prior to fermentationfor 2 days. Maceration at 22°C follows until the 2 last days of alcoholic fermentation whenthe temperature is brought up to 27°C. After the alcoholic fermentation, the wines areseparately racked into barriques where malolactic fermentation takes place and where theyage approximately for 6 months. The cuvée is made and then aged an additional 6 months,completed by 6 months of bottle aging.
red meats, hearty stews, pasta dishes and cheeses.