in the vineyard : The grapes were sourced from some several vineyards on the estate, situated at between 220m and 280m above sea level. The majority of the vines were planted in 1983 with some 20% in 1994. About 50% are bush vines, the others trellised onto a three-wire fence system.
The vines, which grow in a range of soils, from sandy to limestone or decomposed granite, were irrigated using an overhead sprinkling system to compensate for the very dry conditions prior to the mid-February harvest. The average yield was 5 tons per hectare.
Viticulturist: Eben Archer
in the cellar : No skin-contact occurred after crushing. Each vineyard was individually vinified. Forty percent of the blend was barrel-fermented in a combination of Allier and Nevers small oak, with the balance (60%) fermented in stainless steel tanks at between 15° and 16° C. After four months of lying on the lees, the wine was lightly filtered and the blend assembled.