Extremely warm and dry, with below average rainfall and cold units during the preceding winter. During ripening the night time temperatures were cooler than normal, resulting in good acid and flavour development. A challenging vintage that produced sound, concentrated wines.
WINEMAKING / MATURATION
Fermented in open top concrete fermenters at 28C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 3 days. After malolactic fermentation the wine was matured for 16 months in 80% new and 20% second fill 225L French Nevers oak barrels