In the same way as its companion white, this full-bodied red is buried in oak for an entire year in the vineyard where the grapes were grown. Scientifically minded winemaker Mike Mainguy is skeptical about the process, but admits the wine emerges with additional complexity. This one shows developed dark fruit, coffee, chocolate and a whiff of dried herb on the nose. Bitter cherry, plum and dark chocolate flavours have a slightly smoky accent, somewhat aggressive acidity and dark fruit and chocolate on the long finish. Not everyone’s buried treasure, but worth a try.