100% Baga from a blend of vineyard sites with calcareous clay soils and all vines are over 60 years old. Ferments in open wooden vats with native yeasts and then aging for two years in used 650L neutral casks to 13% abv and bottled without fining or filtration.

Tasted in 2006: "Saturated red color. Powerful and pungent on the nose, with wild, herb-accented cherry preserve and red plum aromas and an intense kick of oak spice and black pepper. Round and weighty, with the cherry flavor gaining weight and turning more liqueur-like as the wine opens. The exotic oak notes are fairly strong on the finish, but there's plenty of balancing concentration and sweetness of fruit. Juicy acids give it good lift on the back end.
-- Josh Raynolds, Vinous Media