(2025) Cold soak of 5 days at 10C prior to fermentation with wild yeasts. Pumpovers and punchdowns in stainless steel before elevage in 100% new oak. Generous red and black fruit with fabulous concentration and beautifully integrated tannins. (Geoffrey Dean)

(2025) Reminiscent of a fine Loire Cab Franc, and almost certainly the best tasted in Uruguay. Delightful freshness with herbal, tobacco aromas and intense red cherry fruit with a hint of cocoa. Dusty tannins provide structure. Earthy, complex and long. (Geoffrey Dean)