The fruit is hand-picked and transferred by gravity alone to the vat house, where it is sorted twice. A cold soak is carried out between 53.5 and 59°F. Extraction is gentle at carefully observed temperature levels. Vinification occurs by parcel in upturned truncated tanks. Barrel aging is for 15 months in 50% new wood and 50% one-year-old barrels.

Powerful yet elegant nose of floral and crushed berry notes. Hints of caramel and vanilla. The palate is elegant, and juicy, and offers aromas that match the nose plus hints of licorice, almonds, and chocolate. Good length, with well-integrated tannins.