42% Petit Verdot, 32% Merlot, 11% Cabernet Franc, 10% Cabernet Sauvignon, 5% Malbec
The grapes were double sorted and gently removed from their stems prior to fermentation in bins. The caps were punched down by hand three times a day throughout the ferment. Once the fermentation process was complete, the skins were gently pressed in baskets, yielding this elegant wine. After being racked to French Oak barrels, the wine was aged for 21 months.