Vinification Manual harvesting between 30/9 and 10/10. Pre-fermentation maceration at 7-10C for 5 days followed by 8 days' fermentation at 20-28C. Post-fermentation maceration for 12 days at 22-25C. 15 months in French oak, 2 months of lees stirring. Unfiltered. Bottled May 2005.
Taste Profile This first rate vintage of this single vineyard wine suggests aromas of mature red fruits and spices with a touch of vaniila and coffee. It is beautifully balanced with a perfect tannin structure and has a lingering finish. It can be cellared for 8-10 years.