The fermentations were done with native yeast entirely in raw concrete tanks. One third of the fruit was fermented whole cluster (with stems) which we think was particularly important to balance the more powerful flavors from the hot vintage and low yields with spice and savory notes of stems. The fermentations were ultra-slow, taking on average 30 days on the skins. A small percentage of the wine, about 3%, was aged in new French oak with the rest staying in concrete.
The resulting wine is beautiful on the nose with brooding raspberry, black cherry, garrigue (rosemary, thyme), chocolate and tobacco which builds and concentrates on the palate. The mouthfeel is rich without being heavy and maintains freshness thanks to the hilltop fruit and norther latitude. Tannins are soft, round and inviting.