<10 tasting notes
Parcels are separately crushed into fermenters, Cabernet is treated to a term of maceration for development of fine structural tannins and optimal extraction of black currant fruit characters. Merlot is cold soaked and pressed early off skins to preserve soft luscious mouthfeel. Batches are handled to a traditional oxidative regimen, aimed at softening the palate and rounding out tannins, while infusing perfume richness and introducing layers of complexity. Upon completion of primary ferments and a course of malolactic, components are matured for a year in a selection of the finest, mostly well seasoned French oak barriques. Alcohol 14.5%
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