A mild spring was followed by a sunny summer and a lingering dry autumn. It was a perfect growing season with enough warmth to produce optimal ripeness but it was not so hot that it lessened varietal purity or freshness. The grapes were grown on a mixture of clay and stony soils. Sufficient leaves were removed from around the bunches to ensure good exposure to sunlight, to help ripening and to keep the fruit well ventilated and healthy. We use traditional Burgundian winemaking methods. The fruit was picked in April and the grapes, without the stems, were put into small fermenting vats, retaining as many whole berries as possible. After several days of being kept cool, primary fermentation started through the action of the fruit’s indigenous yeasts. During this fermentation the floating cap of grape skins was gently submerged twice daily to keep it moist and healthy and to aid extraction. When fermentation finished the wine was kept in contact with the grape remnants for a number of days. During this time it was tasted regularly, the aim being to optimise structure and mouth-feel. After gentle pressing the wine was put into oak barriques from selected artisan Burgundian coopers, where it matured for 18 months. In the spring after harvest it underwent natural malo-lactic (secondary) fermentation by the action of the wine’s own microorganisms. The various vats were then carefully blended according to taste before bottling.