The flagship wine was a blend of 37% Cabernet Sauvignon, 33% Cabernet Franc and 30% Merlot and spent 13 months in French oak, 90% new. The second label was a blend of 68% Merlot, the rest Cabernet Sauvignon and Cabernet Franc, also 13 months in French oak, although it’s not clear how much was new.
The flagship was predictably fuller and more intense but somehow not totally convincing – I detected a definite pyrazine quality on the finish that marred the overall drinking experience (16/20). The second label was more medium bodied with red rather than black fruit and a bit of a tomato paste character. Pretty tidy (16.5/20).