Darker-fruited aromas, with a creamy density. The palate is joyfully, plumply proportioned, with juicy acidity and a tannic bite to the back-palate. This receives plentiful aeration but no punching-down. It gets 4-5 days cold soak, for colour, tannin and aroma, according to Olivier Cyrot. 20-25% whole bunch fermentation.
