Sourced from hillside and coastal vineyards at 100-300m with clay-limestone, gravel, and rocky soils. Hand-harvested early October, fermented in temperature-controlled steel (Cabernet 10-13 days maceration, Merlot 12-15 days), malolactic in steel. Aged 12 months in French barriques (40% new, 5% American oak), then bottle-aged. 2023 saw wet spring mildew pressure but dry summer and late rains preserved acidity at 14% alcohol; released December 2025.
Tasting Notes
Mid ruby with violet hints; cassis, black cherry, Mediterranean herbs, balsamic, earth, cedar. Full-bodied with velvety sandy tannins, bright acidity, savory spice, cool forest berries, mineral-chocolate finish.
Awards and Accolades
96 James Suckling
96 Decanter
94 Wine Enthusiast
Serving and Cellaring
Serve at 16-18°C in Bordeaux glass; decant 1-2 hours. Drink 2026-2040; pairs with grilled ribeye, wild game, aged cheeses.
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