Made in a classic style, the wine is matured for 12 months in a combination of seasoned French and American hogsheads and barriques. The Langmeil recipe of dry farming (i.e. no irrigation), basket pressing and judicious use of new wood goes toward creating the house style, which is appealingly elegant, drinkable and balanced. Lifted blackcurrant nose, with hints of stewed rhubarb, black olive and freshly-dug earth. The generous palate is sinewy and structured, with precise acids and dusty tannins balanced by lush black fruits, coffee and biscuit.