The grapes are selected, destemmed and then crushed, undergoing cold maceration for 5 to 7 days before vinification with indigenous yeasts and fermented at 77° F (25 - 27°C). Then macerated for 20 days with daily remontage and delestage. Part of the wine was aged in French oak barrels for 10 months.
James Suckling
(JS) :
92
Points (2019)
Robert Parker
(RP) :
91
Points (2018)
Tim Atkin
(TA) :
90
Points (2017)
Wines & Spirits
(W&S) :
90
Points (2015)