Wet winter, with dry conditions towards harvesting resulted in a wine with purity of fruit, and fine tannin structure. The grapes were picked tow weeks later than normal and were destemmed, sorted and fermented in open top fermenters. The cap was punched every 2 hours for 64 hours until the right extraction was achieved. After pressing, malolactic fermentation was done in 16 French oak barrels and one American oak barrel. The wine matured for 18 months in wood.
92 points – James Molesworth, Wine Spectator “Lushly layers, with notes of boysenberry, blueberry and blackberry preserves gliding through, carried by a polished structure and backed by mocha and dark licorice notes. Unfurls steadily through the lenghtly finish. A lovely display of fruit. Drink now through 2021. 433 cases made.”