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Selected bunches are handpicked mid to late February from low selected vines in specific blocks at 26 degrees balling. Bunches are destemmed, crushed and rapidly cooled in a lagar. Grapes are left to spontaneously start fermenting after which at the desired sugar the fermentation is stopped by adding alcohol to the must. Skins are then pressed and the wine is matured in big vats for 20 months.
95 –
Gorgeous. Dense red fruit plus savoury nuances.
95 –
Intense blackberry jam, savoury notes with lifted aniseed notes. Beautifully concentrated with fresh blackberry aniseed fruits, al dente chocolaty textures, very good mid palate density and fiery alcoholic kick. Hint of leaf
91 –
Inky purple. Brooding bouquet of black plum, plum pudding. Very baked fruit character, lacking vibrancy and freshness.