Fruit was sourced Bel’ Villa (48%), Hedges (42%), Jolet (8%) and Les Gosses (2%) vineyards. Fruit was harvested between 9/2 and 10/12. This wine was cold soaked overnight then inoculated with yeast, fermented for 7-10 days on skins while being pumped over twice daily before pressing to barrels, where it underwent malo-lactic fermentation. It was 100% barrel aged for 20 months in 60% new oak. 33% American oak and 67% French oak.