Sight: At sight, it features very brilliant and lively red tones.
Nose: The nose displays plenty of red fruit scents such as red currants, raspberries and strawberries. Vanilla and cocoa aromas stand out due to fermentation in oak casks.
Mouth: The mouth-feel is fruity, with sweet tannins and a bouncy acidity.
Vat: Stainless steel tanks and then oak barrels.
Alcoholic fermentation: Five days in contact with the skin, then put in oakbarrels till the end of the fermentation (10 dayslater)
Malolactic fermentation: Done in barrels.
Maceration: Whole grain, three days at low temperature before fermentation.
Oak aging: 6 months
Total acidity: 5.15 g/l
Reducing sugar: 2.67 g/l
Service temperature: 55°F
Pairings: Meat: Veal, pheasant, Quail. Sauces: Basil, mustard, red wine. Vegetables: Mushroom, cabbage, potato.
Home aging: 2 years
Wine Advocate (Robert Parker) (2011) 86