The vines were carefully trained by hand so that the leaves and bunches were fully exposed to the sun. This included the removal of all leaves which might shade the grapes. Such careful attention to detail ensured good physiological maturation in the fruit.

A mild spring was followed by a warm, but not overly hot summer. The dominant force in the season, however, was the amazing Indian summer. From March onwards, temperatures were well above average and, combined with a long, lingering, dry autumn, the grapes were harvested fully ripe and in optimum condition. Low crops resulted in extra concentration.

After picking, the cool grapes, minus their stems, sat in multiple small vats in the winery for 4-5 days before fermentation commenced. This was carried out in the time honoured Burgundian manner with gentle plunging by hand of the fermenting, floating cap in order to keep the skins moist. When the tumultuous fermentation died down, the wine was gently pressed off the skins without post-fermentation maceration and then put into French oak barriques, 30% of which were new. This traditional regimen is used to promote careful extraction of fruit aromas and flavours and ripe velvety tannins, while avoiding harshness. When the weather warmed in the spring, the wine underwent natural secondary or malo-lactic fermentation by the action of the grapes indigenous bacteria. Careful racking of the wine in the barriques from its yeast lees or sediment, allowed clarification without filtration.

The wine has a deep carmine hue and a lifted, wild berry aroma, intertwined with hints of black olives and smoke. It has a complex array of flavours, evoking memories of black cherries, plums, mushrooms and roast game. The generously rich palate structure is supported by a spine of fine, ripe, mellow tannins. While ready to drink on release, it will reward careful cellaring with increasing complexity over the next 6-8 years and live well beyond.

Wine is a natural health food.