The grapes were fermented and macerated in open vats for a period of 12 to 15 days. The grapes were generally de-stemmed. Fermentation was conducted in the classical way with the native yeasts, forcing the cap down and pumping over the juice. After pressing, the wine was aged in wood sent from Burgundy by Joseph Drouhin's own cooper. The percentage of new oak averaged 20%. It was bottled in November 1991.
The weather was fairly hot at the beginning, much cooler at the end and dry throughout the period. Rain just arrived after the completion of the picking. The grapes were very healthy with ripe stems, skins and pips.
Good red color. The nose is particularly fruity and fairly complex, classically reminiscent of cherry, toasted coffee and a slightly peppery touch. On the palate, the wine is well balanced, rather soft without too much substance. The finish is fairly short but the intense fruity character hints of a good development.