Grapes were harvested fully ripe at 25C° balling. The fruit was brought to the cellar in small lug boxes, destalked and hand sorted over a sorting table. All raisins, under ripe berries and stalks were removed. The sorted berries were sent straight to open French oak fermenters (foudres). Manual punch downs (pigeage) were performed three times daily. Post fermentation maceration lasted for two days. Wine was basket pressed, and malolactic fermentation was completed in French oak of which 20% were new oak and80% were 2nd and 3rd fill barrels. This vintage spent a total of 20 months in oak.