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Exceptional appearance and levels.
Jancis Robinson 16/20
Approximately 33% Cab Sauvignon, 33% Carignan and 33% Cinsault from 30- to 50-year-old bushvines planted near three villages in the foothills of Mount Lebanon at an altitude of 900-1,050 m. Stony soils with gravel and silt over limestone. The grapes were hand-harvested in Septemberwith a yield of just 20-30 hl/ha. The viticulture is certified organic by an Italian body, IMC. Fermented with natural yeast for 7-10 days, followed by skin maceration of up to four weeks. The new wine was then aged for nine months in cement tanks followed by 12 months in French Nevers oak barrels and then another nine months in cement tanks. No fining nor filtering, just bottled in its third year and released after a total of seven years. TA 5.89 g/l, pH 3.65, RS < 2.0 g/l. Quite evolved muddy ruby colour. Funky and rich on the nose. Sweet and gamey, even a little furry, but lots of fun – provided you’re not a member of the brett police. Jancis Robinson
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