The harvest began in early September for Merlot and ended in late September for our late-ripening variety, Caber- net Sauvignon. The grapes were picked by hand into 12kg crates, with separate harvest by variety and parcel. Quality selection of grapes preceded destemming, followed by maceration in stainless steel tanks at controlled temperature. Fermentation began at this point and lasted for about two weeks, followed by racking and transfer to oak barrels for malolactic fermentation. After 18 months of maturation, the individual lots were assem- bled, and the wine rested a further 6 months in bottle.
Perfect with all red meats and wild game, both braised and roasted, as well as with cold cuts, and with blue, medium- and well-aged cheeses.