91% Cabernet Sauvignon, 9% Merlot. A challenging vintage with persistent, cool conditions mixed with rain. A cold spring included late budbreak but good weather during bloom allowed good yields. Fermented in stainless steel at 88 °F (31 ºC) for five days with 30 days of skin contact. After malolactic fermentation it was aged in French oak for 19 months. Tertiary, aged aromatics with notes of eucalyptus as well. The palate lifts with eucalyptus, green pepper, and mixed herbs from a core of truffle and cassis. This is the greenest and most herbal of the vintages tasted. The herbal lift offers a high contrast to the mushroom and dark fruit belly of the wine though the combination is pleasant. Firm, persistent structure with abundant, mouth-stimulating acidity and a gravelly minerality that carries through a long finish. 17.5/20 Points (ECB)
(13.1% alcohol; 50% To Kalon; made with 30 days of skin contact): Healthy dark red. Cassis, plum, leather and cedar on the nose; reminded me a bit of a fully mature vintage of Mouton-Rothschild. (ST)
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