Hand harvested fruit is processed within 30 minutes of picking. Hand sorted, the fruit is gently de-stemmed in a French Delta de-stemmer and transported, intact, to small 2-4 ton temperature controlled stainless steel fermenters. Fermentation and maceration lasts for 3-4 weeks. Following fermentation the final blend between the four varieties is committed to and as malolactic fermentation begins, the wine goes into new French oak barrels stored in caves 10 floors below the fermenting cellars. During an average of 22 months, depending on the vintage, the wines are periodically racked, always barrel to barrel using air pressure; at the end of the first year, if necessary, they are fined with egg whites. Here in these deep, cool cellars the wines literally age in the soils from which they grew. 2017 vintage – 78% Cabernet Sauvignon, 4% Merlot, 12% Cabernet Franc, 6% Petit Verdot. “One wonders if the 2017 was made from blackberries, blueberries or loganberries. All of these beautiful aromas are present plus much more. The 70% new barrel regime is barely noticeable as there is so much fruit to dominate. Flavors, like the aromas, are explosive. Deep berry, some toasty oak, ample extract and perfect balance makes this one very exciting to drink. The 2017 will last
a very long time but is also massively drinkable now.