Small open fermenters, hydraulic-plunged, basket-pressed, matured in French barriques for 16 months. The dense colour attests to the quality of the fruit and the intelligent winemaking (in a state of the art winery); it manages to combine richness with finesse, a gin-clear sense of place, and a lightness of foot aided by the controlled alcohol and superfine tannins.
This is Rolls Royce stuff from a big company made exactly as it might be from a small producer. It's open-fermented with precise plunging automated by the winemakers with the push of a button, and then put in 100% new French oak for 15 months. Lead me to Hermitage in the Rhone Valley and I?ll find its brother.