At the end of the malolactic fermentation, the wine is placed in French oak barrels, (2/3rds new wood and the rest, first and second passage) where it spent a period of aging of 24 months.

After an autumn with mild temperatures and frequent rains, the winter was quite dry with temperatures often above the seasonal norm. Spring had come a little early and brought sunny days and an increase in temperature. The month of April had a substantial drop in temperature and was very rainy. Two short, small hailstorms occurred at the end of April and helped to thin out the young shoots without compromising them. June consisted of sunny days, normal temperatures, and excellent ventilation (especially at night). The end of June saw intense temperatures but this sultry heat lasted only for a short time. The temperatures dropped in August and allowed the grapes to reach an excellent balance between technical maturity and phenolic maturity. The significant temperature range between night and day favored the growth of very crunchy and healthy grapes.

The palate is lifted and bright, the finish is polished and long, and the wine skips over any heaviness on the mid-palate. The bouquet is especially intriguing with a very lively plummy fruit element that is enhanced by baker’s chocolate, pepper spice, iron ore, caramel and pie crust. There is also a green character that adds positively to the bouquet with aniseed, tea leaf, soya, menthol rub and black olive. The fruit maturity is spot-on with no elements that feel over or underripe.

Pair with rich flavors like braised meats, osso bucco and aged, hard cheeses.