We selected the Monastrell grapes for this wine from 40-year-old parcels in our
estate vineyards. Here shallow, chalky soils on a bed of limestone and rock,
combined with an arid climate, produce the low yields (1.8 ton per acre)
required for wine of this complexity. After harvesting, the deep purple grapes
are whole-cluster macerated sur lie for 25 days, and then pressed and aged for
12 months in French oak barrels. The sum of the climate, soil, and vinification
is a wine with rich color, abundant ripe fruit aromas, and a long spicy,
well-balanced finish." Winemaker's Notes. |
