AROMA Shows lifted perfume and fragrance with forward, pure fruit.
PALATE The palate is full-bodied and the tannins are fine and long.
VINIFICATION Hand-picked, 20% whole bunch, 30% destemmed and berry sorted, 50% crushed to open top fermenters. Cold soaked. A gentle maceration principle of wetting the cap and only draining and returning when reductive. Approximately 3 weeks on skins. No pressings used and drained directly to barrel. Kept on lees in 30% new French oak puncheons, with remaining volume in 1 to 2 year puncheon for 10 months. Racked and blended. Further matured in older 25 hL foudré and a concrete 18 hL egg for 8 months.
VINTAGE NOTES The growing season was affected by a very hot spring, leading to the lowest yields on our record. When the grapes started their ripening process in January, the weather miraculously cooled to a very mild ripening season. This resulted in wonderful concentration of flavour, retention of natural acidity and brightness of fruit, delivering wines with beautiful finesse and balanced tannins.
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