Destemmed/Partially Crushed. Each variety is harvested at optimum ripeness, processed, fermented and aged separately. Primary fermentation a combination of static and open top fermenters. Pumped over 3 times/day. Average skin contact time 12-16  days. Malolactic fermentation is done in barrel. Ageing for 22 months in combination of large format barrels (2000L) and 225L barriques. 30% new, and the balance in 2-5 year old barrels.

Given the warmth of the season, the 2016 Quintet shows a lusty, throaty openness aromatically. It offers cassis, bramble, black cherry, layers of star anise and sweet roasted meats on the nose. In the mouth, the wine is perhaps more obvious and dark-fruited than usual, and this will set it up very well indeed for earlier drinking. It’s a lovely wine without a shadow of a doubt, but one geared toward drinking earlier rather than cellaring longer. It’ll age, no question, but since it’s ready earlier than the other vintages, why not open sooner? 13.2% alcohol, sealed under natural cork. 95 points, Erin Larkin, Wine Advocate.