"Complex and enticing, the bouquet shows grilled stone fruit, roasted fig, vanillin oak and brioche aromas, followed by an opulent palate offering creamy texture and beautifully infused acidity, finishing persistent and highly appealing. At its best: now to 2028" Sam Kim, Wine Orbit

The grapes were gently pressed into either barrels or stainless steel tanks. This was determined by the fruit and flavors, with the leaner lots being fermented in stainless steel tanks to retain their more delicate aromas and good acidity. The “fatter/richer” lots were sent to barrels for fermentation and aging. Following fermentation all lots started malolactic fermentation, with some lots completing this fermentation and some partially completing fermentation depending on the acid balance of the wine. Barrels and tanks were stirred every two weeks to keep lees in suspension and increase mouthfeel.