Hand picked grapes were brought to the winery in small cases of 25 pounds. The fermentation started naturally with its indigenous yeasts in open vats and was conducted in a classical way, punching down the cap and pumping over the juice. The berries were small and the skins thick so that the ratio liquid to solid was in fact very good. At the end of the alcoholic fermentation, the wine was showing intense color and excellent tannins. The total maceration was fairly long. As in previous years, the wine was aged in barrels sent from Joseph Drouhin's won inventory. New oak never exceeded 20% so as not to hide the true character of the wine. Malolactic fermentation was completed naturally in barrels, no inoculation.
Due to a cool spring, bloom was completed in late June. Summer was warm with little rain until mid-August, then no rain at all until late October. The harvest started September 30th and was completed by October 22nd. The grapes, very healthy and ripe, were picked in excellent weather conditions.
Good color. Much charm on the nose. The wine has an effusive, fruity liquorice flavor mingled with other somewhat floral tones. Delicious texture, silky tannins. The wine is ample and has a fine, long finish.