Spring was mild and encouraged early budburst and development of the new growth on the vines. The weather then became cooler resulting in a relatively small crop of grapes setting. A lingering autumn meant the growing season was long. Because of the low crop levels the fruit ripened beautifully with intense spicey flavours and concentration while good natural acidity was retained.

The ripe bunches were destemmed but not crushed prior to a 5 day cold soak. Individual batches were fermented in small "cuves" and the "cap" was gently hand plunged in the traditional Burgundian manner. After primary fermentation the wine was gently pressed and stored in oak barriques from three artisan Burgundian coopers. Approximately 45% of this wood was new. In the spring after harvest natural secondary or malolactic fermentation was allowed to occur in barriques using the vineyard�s indigenous bacteria. Following a total of 16 months in barrique the wine clarified spontaneously and it was subsequently bottled.

It has bright carmine hues with aromas and flavours of black cherry, blackberry and plum. This is underlain with savoury elements suggestive of roast wild meats and grilled bacon. There are additional spicy hints. On the palate soft velvety tannins are supported by a good acid backbone. The savoury and spicy elements in this wine will become more intense as it ages. 

Wine is a natural health food.