in the vineyard : A warmer than normal winter and spring resulted in smaller berries, with a good skin to juice ratio but also a lower juice recovery. Warmer drier conditions resulted in great colour intensity and red wines of outstanding quality.
The dryland, trellised vineyards, situated 140 metres above sea level and facing south-east, were planted between 1958 and 1996.
in the cellar : The juice was fermented on the skins for between five to seven days at 25°C. After malolactic fermentation the wine was aged in wood for 18 months, using equal quantities of second and third-fill French oak.