Grapes from three vineyards (estate, Hyland and Durant) and seven different clones are blended here, then aged for 14 months in 40% new French oak. At first sniff it's more steely than oaky, with chunky flavors of red fruits firmly underscored with highlights of earth and stem. There's a vein of black licorice also, and the wine leaves the impression that waiting until 2016–2017 will help bring out its best.
Grapes from three vineyards (estate, Hyland and Durant) and seven different clones are blended here, then aged for 14 months in 40% new French oak. At first sniff it's more steely than oaky, with chunky flavors of red fruits firmly underscored with highlights of earth and stem. There's a vein of black licorice also, and the wine leaves the impression that waiting until 2016–2017 will help bring out its best.
Grapes from three vineyards (estate, Hyland and Durant) and seven different clones are blended here, then aged for 14 months in 40% new French oak. At first sniff it's more steely than oaky, with chunky flavors of red fruits firmly underscored with highlights of earth and stem. There's a vein of black licorice also, and the wine leaves the impression that waiting until 2016–2017 will help bring out its best.
Grapes from three vineyards (estate, Hyland and Durant) and seven different clones are blended here, then aged for 14 months in 40% new French oak. At first sniff it's more steely than oaky, with chunky flavors of red fruits firmly underscored with highlights of earth and stem. There's a vein of black licorice also, and the wine leaves the impression that waiting until 2016–2017 will help bring out its best.