Fermentation with carbonic semi maceration for 12 days at 26ºC.
6 months in three year old French oak.
It has a lifted, crisp bouquet of blackberry, cedar and small dark cherries that opens pleasingly with aeration. The palate is full bodied, slightly viscous in texture, with plump black fruit, graphite and bilberry notes. There is good weight and concentration here, and fortunately it does not tip over into cloyingness on the finish. Very fine. (Review by Neil Martin)