The small, North-South facing
vineyard planted in clay-rich gravel soil
is exposed to morning and late afternoon
sun, delivering a low yield of tiny berries,
concentrated in flavour. Grapes were
hand-picked in early February at 25°B.
Each bunch was pre-chilled before being
destemmed and berry-sorted. Berries were
fermented whole in open-top fermenters
and punched down rigorously for five days
before being basket-pressed directly to new
and second-fill 300L American Oak barrels.
Malolactic fermentation took place in barrel.
The wine was further matured on yeast and
malolactic lees for 14 months. The finest eight
barrels were selected, blended, and returned
to barrel for another six months. Finally, the
wine spent four months in a stainless-steel
tank, then bottled to rest for a year before