~90PTS STEPHEN TANZER Good deep red. Bright aromas of bitter cherry and dried berries. Chewy and deep but primary and backward, with a penetrating quality to its slightly medicinal bitter cherry and licorice flavors. Tactile but not at all a sweet style. Finishes sappy, serious and long.

Wine maker notes

Production area: Camp Du Rouss - located 650 - 980 ft. above sea level, with south/southwestern exposure and a marly calcareous soil composition Vineyard characteristics: acres planted in 1960-1980 with a density of 1800 - 2000 vines per acre. The vines are planted in the Guyot method and yield 2.8 - 3.2 tons per acre.

Technical notes

Type of Press: Method of extraction: maceration with skin contact with multiple pumpovers Length of Maceration: 12 days Fermented in stainless steel at a temperature of 82- 86 degrees for 10 days. Malolactic fermentation is totally carried out The wine is not refrigerated prior to bottling. Filtered: Unfiltered Fining: Fined Aging Container: Type: French barrique Age: 20% new Size: 225 liters Toast: Medium The wine is aged for 12 months followed by an additional 12 months in bottle prior to release from the winery. Analytical Data Total Acidity: 5.5 gram(s) per liter pH: 3.48 Dry Extract: 29.6 gram(s) per liter Alcohol Content: 13.6 % alc. by volume Residual Sugars: 0 gram(s) per liter