The spring was cool but the weather was warm. There was a period of coller weather again in early autumn but the time leading up to the harvest was mild and dry. These conditions lead to a small crop of grapes which has given the wine concentration. In addition it was made completely from the Mendoza clone, which traditionally produces a richer style due to the tendency to hen and chicken or millerandage. With this there are many small berries and only a few large ones in each bunch.

The grapes were harvested late in the season to ensure optimal ripeness. The whole berries were then gently pressed and the partially clarified juice was then put into French oak barriques, 25% of which were new, and allowed to undergo natural fermentation by the action of the grapes' own yeast. The wine was then kept in these barrels on its yeast deposit (sur lie) for 1 year. During this time there was regular stirring of the lees or battonage. In the spring after harvest, it underwent spontaneous malo-lactic fermentation by the action of its indigenous micro-organisms.

The strict adherence to Burgundian techniques is apparent in this wine and it is an intriguing blend of both fruity and savoury elements. There are impressions of peaches, yellow plums, melon and fresh figs, intermingled with those of barbequed sweet cornm grilled mushrooms and butterscotch. It is rich in the mouth but yet has tightness and focus with a core of minerality and a tangy, fresh finish. Whil ready to drink on release, with careful cellaring it should develop additional nuances and complexities over the ensuing 5-7 years and live well beyond.

Wine is a natural health food.