This wine comes from vines planted in 1977 at 1,350 above sea level—high by the state's standards. Half fermented in concrete with the rest in oak barrel before being aged in puncheons, aromas of toast, pineapple, lanolin, cream and spice lead to a full-bodied palate, with textured tropical-fruit flavors. It's a tasty, full-bodied, rich, very stylistic offering of the variety that need some time in the cellar. Best after 2023.

This wine comes from vines planted in 1977 at 1,350 above sea level—high by the state's standards. Half fermented in concrete with the rest in oak barrel before being aged in puncheons, aromas of toast, pineapple, lanolin, cream and spice lead to a full-bodied palate, with textured tropical-fruit flavors. It's a tasty, full-bodied, rich, very stylistic offering of the variety that need some time in the cellar. Best after 2023.

This wine comes from vines planted in 1977 at 1,350 above sea level—high by the state's standards. Half fermented in concrete with the rest in oak barrel before being aged in puncheons, aromas of toast, pineapple, lanolin, cream and spice lead to a full-bodied palate, with textured tropical-fruit flavors. It's a tasty, full-bodied, rich, very stylistic offering of the variety that need some time in the cellar. Best after 2023.

This wine comes from vines planted in 1977 at 1,350 above sea level—high by the state's standards. Half fermented in concrete with the rest in oak barrel before being aged in puncheons, aromas of toast, pineapple, lanolin, cream and spice lead to a full-bodied palate, with textured tropical-fruit flavors. It's a tasty, full-bodied, rich, very stylistic offering of the variety that need some time in the cellar. Best after 2023.