The grapes were hand-picked into small boxes of 25 pounds and generally de-stemmed. Fermentation began with indigenous yeast and was conducted in the classical method of punching down the cap and pumping over the juice. As is customary, the wine was aged in barrels sent from Joseph Drouhin's inventory. New oak content was restricted to less than 20% so as not to hide the wine's true character. Malolactic fermentation was completed naturally in barrels without inoculation.
July and August were rather cool, ripening was slow until the beginning of September. The last three weeks of September were superb. The grapes were harvested between September 30th and October 16th. The first fermenters were filled with ripe grapes in good balance with acidity. The last part of the crop was lower in acid but still in very healthy condition.
This is a wine with good depth and concentration. The nose offers attractive, fruity aromas. The palate has fine tannins and a lovely, long smooth finish. Can be enjoyed now or over the next six, seven years.