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Sourced from both the Forest Grove and Wilyabrup Estate. A blend of the Mendoza and clone 95 picked in 3 passes.
Minimal intervention – no yeast or acid additions, 0-15% malolactic fermentation (vintage specific), as is bâtonnage. Barrel fermented then 10 months in medium toast French oak (about half new). Production less than 500 dozen.
Looking for complexity, balance, texture, stonefruit and mineral characters. Comparable to Mersault.
|Wine Spectator||Stephen Tanzer||Burghound||Jancis Robinson|
|James Halliday||Guia Penin||Gambero Rosso|
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