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Two-thirds whole berries/one-third crushed into 300l terracotta amphorae for wild fermentation, 10 weeks on skins before pressed to French oak (66% new) for 5 months. This is a truly beautiful and graceful cabernet. Its purity of varietal fruit expression, its perfect fruit/oak/tannin balance and its length are exceptional. 99 Points James Halliday, The Wine Companion