I'm not really sure which vintages are currently in the market for their top red, and I have yet to taste 2009 and 2011, but they sent me a sample of the 2010 Sot Lefriec, produced with the best plots (based on a soil study) of their vineyards in Lavern. All vineyard work is dictated by the cycle of the moon, and all work is manual. They want freedom to change the blend or aging depending on the vintage. In 2010, it was 45% Cari?ena, 40% Merlot and 15% Cabernet Sauvignon produced in a powerful but fresh way. The grapes are harvested by hand and are put in the fermentation vats less than one hour after being picked to avoid oxidation. In fact, the whole process is kept very reductive, without contact with air. The destemmed grapes underwent a ten-day cold soak, then they fermented at 25 degrees Celsius for two to three weeks and were moved to barrique for malolactic. They used 50% new French barrels, where the wine aged for 26 months. If the entry-level reds feel powerful and concentrated, imagine what happens with the grand vin. It's super serious and ages at a glacial pace. You can sense a superb vintage here, as there is great balance and a backbone of acidity that is going to sustain it in bottle for a few decades. It reminded me of the Cabernets from Dunn, wines that require decades in bottle. It's not a style that's in fashion today, but if there is a serious and classical, powerful and concentrated red in very much a Bordeaux style, this is it. Have it with powerful food or lay it down for as long as you might want. It should make old bones. This could very well be the finest vintage produced at the estate. 1,300 bottles and 20 magnums produced. It was bottled in February 2013.