The grapes were fermented and macerated in open vats for a period of 12 to 16 days, depending on the taste and texture of the juice and wine. The grapes were only partly de-stemmed. Fermentation was conducted in the classical way, forcing the cap down and pumping over the juice. No yeasts were added. After pressing, the wine was aged in wood sent from Joseph Drouhin's own Burgundy inventory. The percentage of new oak varied depending on the texture of each individual lot of wine, never exceeding 20%.
The weather was hot and dry. Harvest began on Ocotber 8th and was completed on October 22nd. The grapes were harvested as nice, little clusters; all were very healthy and ripe.
Light, red purple hue. Very fragrant nose, berry-like, with faint spice. On the palate, the wine fills the mouth nicely. It has characteristic soft tannins, but good acidity. Even at this early stage, the wine is already full of charm. More complex aromas will develop with time.