No pesticides are sprayed on the vines and only organic fertilizers are used. The land is ploughed to aerate and enrich the soil, and weedkillers are avoided.

The grapes are handpicked, put into small crates, then sorted in the cellar and completely destemmed. They are then cold-macerated for 7 days and fermented under temperature-controlled conditions. The cap is punched twice a day, and the wine stays on the skins for a total of 21 days. The wine is aged on the lees in oak barrels (30% new) for 15 months. Malolactic fermentation tends to take place fairly late, and the wine is clarified naturally without fining or filtration. Gravity flow is used for racking and bottling.

Intense, bright red colour. Concentrated bouquet with a hint of fig. Well-balanced on the palate with a long aftertaste. This wine is acquiring considerable depth with age.

A slightly riper blackberry and violet nose nuanced by an enticing sweetness dissolves into round, rich and very generous flavors that coat the mouth and here the character of the tannins is completely different as they're silky, textured and refined without being soft. This does display a subtle trace of backend warmth but this is a really pretty effort and one which should reward up to a decade in the cellar. Tasted: Apr 01, 2006 Score: 90 Drink: 2012+ Issue 22;  Allen Meadows, Burghound