BRIX 26
ALCOHOL 14.8%
TA 0.6
RS 0.2%
PH 3.69

WINEMAKING NOTES
The grapes are harvested in October, and then destemmed and sorted by removing the raisins and the shot green berries. The whole berries are directly dumped into a tank for cold maceration for about 5 days and then fermented and pressed at dryness. The malo-lactic fermentation is completed in barrels. During aging the wine are racked twice, barrel to barrel, with nitrogen.

TASTING NOTES
The moderate temperature changes on top of the mountain, due to the terroir and diurnal shifts, result in wines with massive—but soft—tannins. The ample aromas of wild blue and blackberries are layered over aromas that hint of minerals and hot, dusty rocks. Aging this wine in 43% new French oak brings in toasty, smoky aromas with a touch of cinnamon, dark chocolate and dusty cocoa. The mouth feel is of a big wine with signifcant, but soft, tannins, nishing long and balanced overall. The wine is denitely young at the time of these notes. The aging potential should be very good— it can easily age for 10 or more years.