The year began with a long drought and a particularly hot April, which produced rapid development of the buds. Then followed weeks of rain, with temperatures remaining below average until July. In August, temperatures rose, and the soil dried out quickly. The grapes ripened very early, with lower than average, but high-quality, yields.

Dry, destemmed grapes were crushed and pressed in mid-January. Fermentation was at a controlled temperature of 24 C (75 F). Extended maceration was for 25 days with daily pumpovers. Malolactic fermentation took place. The wine was aged 24 months in French oak barriques (20% new, 80% used) and 12 months in bottle before being released.

Dark ruby-red in color with garnet shades. Intense and elegant aromas of ripe fruit, raisins and spices with vanilla, tobacco, cocoa and anise. Persistent, warm flavors, velvety and harmonious. This is a wine for meditation — a protagonist on its own. It is traditionally paired with game, grilled beef, stew, braised meat and mature cheeses, however, the smoothness of its dry fruit allows for modern and daring pairing...have you ever tried it with raw prawns or scampi? Serve at 18 C (65 F). Open at least one hour before serving.