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 release.