Wine Article

“From a 21.2 acres vyd of dark soil on iron pan planted to 79% Merlot & 21% C.F.; The vyd is tended traditionally and with great care throughout the year (leaf thinning, green harvests) in order to produce optimally ripe fruit that is expressive of this terroir.” Typically, “After harvest, the grapes undergo a careful sorting before being transferred to thermo-regulated cement tanks, where they are stored for one week of pre-fermentation maceration. Fermentation lasts for 1-2 weeks, and after 1-2 weeks of additional maceration, the wine is transferred to FR oak barrels (1/3 new) for the malolactic fermentation, followed by 12-18 months of aging.” 4,100 cases produced.

94 pts ea Suckling & Falstaff Magazine (Moser, 5/’17)
93 Decanter (Anson, 10/11/18),
92 WA (Perrotti-Brown, 12/18),
91 WE (Voss, 9/1/19) @ $55,
90 ea Vinous (Galloni, 1/2/19), WS (Molesworth, 1/’19), Jeff Leve (4/29/17), & Jeannie Cho Lee (4/’17), +
16.5/20 Jancis Robinson (4/5/17).