The 2007 Agharta Black Label spent 57 months in barrel. The final selection process yielded a 20 barrel-lot, which is composed of 100% Alder Springs fruit from the 2007 vintage. Eleven of the selected barrels were new in 2007, from coopers Darnajou, Ermitage, François Frère & Meyrieux, the remaining eight barrels were of varying ages, but all were essentially neutral when the wine went into them. Four of the barrels were co-fermented with Viognier and they were clearly loaded with a succulent lift in their aromas. Only two of the barrels came from fruit that was de-stemmed. The freshest and most concentrated barrels included 100% whole-clusters, with some of the more open knit and exotic barrels having received some partial de-stemming, giving them some more evolved and exotic characteristics, that worked well in the final blend.
The resulting wine is massively concentrated, loaded with exotic evolved aromas of leather and earth, meat jus and pepper. Remarkably fresh and still showing signs of some youthful tannins (that will no doubt keep the wines structure as it ages in your cellar). This wine is immensely rewarding to sip and quite a marvel of intense mountain fruit and a long controlled aging that resulted in one of the most intriguing wines I have tasted.
Roasted coffee, meat jus, bacon fat, blackberry pie, dried blueberries, apricot jam, deep dark spices and an intriguing array of red, blue and black fruits that evolve from roasted to fresh as the wine sits in the glass and opens up.