The grapes were harvested in late March, but a cooler ripening season meant that the potential alcohol was low although the phenolic ripeness and acidity were excellent. At harvest, the fruit was chilled then destemmed with between 10% and 50% whole bunches used depending on the parcel. The ferments were pressed at around 10 days with the wine settled in tank and allowed to pass through malo-lactic fermentations. The elevage was for 6 months in barriques and hogsheads on fine lees. The parcels were blended and aged for a further four months in stainless steel. The wine is pretty and red-fruited, distinctively pinot with cherries and savoury characters.