hill side with south-eastern exposure.

planted in 1997 at a density of 1.30x0.9 meters (~4x3 ft), equivalent to 8,547 vines/ha (3,490/ac).

trained to a bilateral cordon with vertical shoot positioning.

100% Cabernet Sauvignon, 4 different clones: clone CL191 on 420A rootstock, CL169 on 161-49, CL337 on SO4 and CL3309 on SO4

deep sandy clay with limestone from the Pliocene era (6 million years ago).

The Winter months were cold and rainy as normal. Spring started cool and wet then turned mild. Flowering was abundant followed by a good set Verasion started uniformly during the first half of July. Summer was warm and sunny, with above average temperatures reaching on some occasions up to 36-40°C (96-103°F).

small lot fermentation at 25-30°C (77-86°F) using indigenous (wild) yeast. Fifteen-day maceration with frequent aerations, pump-overs and punch-downs of the cap for optimum polyphenol extraction.

it was placed in small (lt.225) new French and American oak barrels for 12 months

in our temperature-controlled cellar for over 45 months.

dark, deep, blackish-ruby hue.

bold and intense, with blackberries and licorice, black pepper and a hint of vanilla.

full-bodied palate with exceptional dark fruit intensity and spice. Big structured with well-integrated, supple tannins and a long, persistent finish.

Alcohol 13A0%, total acidity 5.80 per thousand, color 13.67, sugar 1.1 per thousand. polyphenols 3,020 mg/l, dry extract 31.60 g/l.