We destemmed all the grapes, but did not crush them. After cold soaking the grapes for two days, we added a selection of yeasts to start fermentation. Careful monitoring of the fermentation, careful separation of the wine from the skins, natural clarification by gravity and age-old Bordeaux techniques produced a wine that is elegant yet powerfully rich.
Initially closed in showing mescal, minerality and beeswax, this wine opens to mocha, soy, French-vanilla ice cream with chocolate nuances, and the classic cocoa-dust finish. This is a Bordelaise-style wine in its depth and its "hidden treasure" fruit elegance and subtlety. It is surprisingly soft and approachable with sweet oak spice and black olive throughout the finish.