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An impressive wine, highly praised by Robert Parker. Well structured and concentrated but retaining elegance. Liquorice and spice on the nose with plenty of primary fruit and freshness.
A single vineyard wine from limestone-clay soils with low yield. Destemmed by hand with strict selection of fruit. Oak fermented in 10 hectolitre barrels at 28 degrees. Pressed by foot twice a day. Malolactic conversion is encouraged in new French oak Bordelaise barrels, in which the wine is aged for 18 months.
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