ll grapes were hand harvested into small baskets for transport to the winery. The destemmed grapes were fermented and macerated with skins for 30 days with a twice a day pump-overs. Following malolactic fermentation in stainless steel tanks, the wine was aged for 24 months in French and American oak barrels with racking every 6 months. Aged a further 36 months in bottle before release.
Ruby-red. Fresh cherry, vanilla, coconut and spicecake on the assertively perfumed nose. Juicy and focused on the palate, offering a vibrant, seductively sweet red berry liqueur flavor plus suggestions of candied flowers, vanilla and smoky minerals. Closes spicy, supple and very long, with smooth tannins building slowly and folding into the wine's energetic red fruit. This sexy, still-youthful Rioja, which was aged for two years in a combination of new and used French and American oak, should age slowly and gracefully. Josh Raynolds "The Many Facets of Rioja"