Dark colored, with an aroma both
deep and rich, the flavors are full and satisfying, both complex and attractive, yet destined to improve
92 Points - James Suckling
The wine is fermented with native, wild yeast, drained and pressed after 40 days macerating
on the skins, then aged 18 months in 60-gallon French oak barrels, 40% of them new. The
long maceration on the skins allows the wine to clarify naturally so it is bottled unfined and
unfiltered, and the process also removes the harsher ‘green’ tannins, making the wine silky and
approachable in its youth.”—Bruce Neyers
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