BLEND & GRAPE SOURCES:
90% Cabernet Sauvignon, 6% Merlot and 4% Petite Verdot from estate-owned vineyards (75%) and independent growers (25%).



HARVEST DATES: September 10 – November 3, 2005.


WINEMAKING DATA:
Grapes were harvested at an average 24.7º Brix, fermented in stainless steel tanks, then aged 18 months in a combination of new French and American oak barrels (50%) and two-year-old oak (50%) from coopers Sylvain, Demptos, Nadalie, Canton, Taransaud, Vicard and World Cooperage

Edit this Article