Nose
Aromas of black fruits, tobacco, smoke and mocha.
Palate
crushed rock, red berry, spice and mineral
Winemaking
Each vineyard block is vinified separately. Like the traditional method in Bordeaux, the wines are assessed in January with final blending done in March.
Aging
Aged in French oak barrels, 50% new, in underground wine caves for 22 months.
