- Cabernet Sauvignon and Monastrell blend
- Aged in oak for 26 months
- Silky and graceful
91 points - "Oak scents of vanilla and coconut lead into generous fruit flavors in the middle of this wine. Candied cherry and fig notes fill the enormous structure. Untamed, this wine needs at least another three years to meld." -Wine & Spirits Magazine, June 2009.COMPOSITION: 30% Cabernet Sauvignon and 70% Monastrell
TASTING NOTES:
[Refers to 2005 vintage] - "Inky purple. Vibrant red and dark berries on the nose, with sexy vanillin oak, Asian spices, fresh flowers and bright minerality. A silky, graceful midweight, displaying vivid raspberry and blackberry flavors and slow-building tannic grip. More tangy than the 2004, and at least as elegant, finishing with outstanding clarity and persistence." -International Wine Cellar (more info)
- Cabernet Sauvignon and Monastrell blend
- Aged in oak for 26 months
- Silky and graceful
91 points - "Oak scents of vanilla and coconut lead into generous fruit flavors in the middle of this wine. Candied cherry and fig notes fill the enormous structure. Untamed, this wine needs at least another three years to meld." -Wine & Spirits Magazine, June 2009.COMPOSITION: 30% Cabernet Sauvignon and 70% Monastrell
TASTING NOTES:
[Refers to 2005 vintage] - "Inky purple. Vibrant red and dark berries on the nose, with sexy vanillin oak, Asian spices, fresh flowers and bright minerality. A silky, graceful midweight, displaying vivid raspberry and blackberry flavors and slow-building tannic grip. More tangy than the 2004, and at least as elegant, finishing with outstanding clarity and persistence." -International Wine Cellar
ABOUT THE PRODUCER:
The vines are subjected to several passings during harvest. With each passing the workers chose only the most mature bunches leaving the other to develop further.
The grapes are harvested into small baskets to prevent bruising. Monastrell grapes were harvested the last 2 weeks in September and the Cabernet grapes were harvested the first 2 weeks in October.
The famous Australian winemaker, Chris Ringland, oversees the winemaking process. The bunches are brought to triage tables for selection of only the healthiest, ripest grapes; followed by fermentation in open small vats that hold only 3 or 4 tons per batch for 7 days. The grapes are basket pressed and fermentation is finished in oak barrels. New French and American oak barrels are used for malolactic fermentation. The wines are aged for 26 months in barrels. (close)
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