Grapes are harvested from 35 to 40 year-old bush vines. The grapes were handpicked in the early morning, then cold-soaked prior to fermentation for 96 hours at 43º F to extract color, fruit, and full flavors. Primary fermentation took 8 days in stainless steel tanks at 82º F; the wine went through 15-20 days of extended maceration. The Tempranillo and Cariñena aged for 12 months in French oak barrels while the Garnacha aged for 12 months in American oak barrels of 225-liters. After the final blending the wine ages a minimum of 24 months in bottle.
“Spice box, pepper, violets, mineral, black cherry and plum are followed by a ripe, plush pleasure-bent red wine.” – 90 points, Wine Advocate (2006 vintage). Named “outstanding value.”