Early summer and midsummer were extremely hot and dry, but the latter part was cooler, bringing the season back into balance. A long warm autumn ensured the fruit was in optimal condition when picked.

This pinot noir was made in the time-honoured Burgundian tradition. After harvest the grapes were handled very carefully to avoid any crushing or bruising. The whole grapes, without their stems, were kept cool for several days to allow the gentle extraction of fruit flavours and fine tannins into the juice.
Fermentation then started by action of the grapes own natural yeasts. During fermentation the fruit and juice in small vats were gently mixed with a hand plunger to keep the floating cap of skins moist. After the fermentation died down the wine was kept on the skins for several more days, the exact time for each vat being determined by taste. The wine was then put into French oak barriques and when the weather warmed in the spring after harvest, it was allowed to go through malo-lactic or secondary fermentation by the action of the grapes indigenous bacteria.

The wine has a bright ruby hue. Primary fruit characters are intertwined with a range of other complexities. There are aromas and flavours of black cherries, ripe plums and tamarillos, intertwined with chocolate, spices, grilled meats, mushrooms and black olives. It is generously mouth-filling, but yet lithe and lively with velvety tannins, a fresh crispness and a lingering after-taste.

Wine is a natural health food.