|Blend: Petit Verdot, Malbec, Merlot, Cabernet Sauvignon
Soil: Duplex clayVinification:
The grapes are picked as early as possible and rushed to the cellar where it is not crushed but destemmed and hand sorted and transferred to tank. Fermentation occurs naturally without the addition of any yeasts or nutrients after a cold soak of about 3 to 5 days and can take up to between 3 months to be completed.
As soon as fermentation starts the grapes are given a soft pigeage twice daily during the first week and once every few days thereafter just to keep the cap wet. When the desired extraction is achieved the wine gets drained and pressed by hand in a tiny manually opperated basket press and transfered into small french oak of which 50% is new for 22 months before bottling unfined and unfiltered.
In 2009 the Petit Verdot showed incredible con- centration with intense fruit and a structure that we thought might have been lacking in previous vintages so we made the call to lead the blend with this component for the first time. It compliments the characteristics of the other varietals perfectly creating a wine that is dark and brooding with lots of cassis and spicy, leather notes yand a firm tannin structure with the potential to evolve beautifily and last for the next 10 years. Decanting recommended.