A long, late and cool growing season with very low crops delivering wines with exceptional flavour, freshness and balance. Flowering occurred in late October, fruit set in December, and harvest on March 4th at 12.4° Baumé.
All grapes hand harvested and sorted prior to whole bunch pressing directly to French oak puncheons for natural fermentation. 20% of the barrels were new. Post-fermentation, the wine was matured on its fermentation lees for 10 months in barrel followed by a further six months on lees in tank prior to bottling after a single filtration.