Winemaker Notes: The 2010 QED has complex aromatics of gravel, scorched earth, kirsch, smoked meat, dark chocolate, and garrigue. On the palate the complexity continues with notes of kirsch, raspberry, garrigue, tar, black truffle, gravel, smoked meat, white pepper, and dark chocolate. The silky palate texture, rich concentrated mid-palate, high flavor intensity, and long finish all suggest excellent aging potential. Although one cannot be faulted for opening the wine now, it will continue to improve for the next 6-8 years and will hold for approximately 15-20 years.
Fermentation: The wine had a pre-fermentation maceration average of 148 hours and a post-fermentation maceration average of 68 hours. Native fermentation was used on 50% of the lots. 15% whole clusters were used to give added structure. The wine was punched down by hand 3 times each day during macerations and fermentation. All individual wine components, including free run and press fractions, were kept separate until final blending. The wine was racked three times and not fined.
Cooperage: The oak profile is 20% new French oak (predominantly from Troncais and Alliers) and 80% neutral French oak. The wine spent 24 months in oak.
Cases Produced: 548