( Rigorous vineyard selection prior to picking was required as a result of vintage conditions and at the cellar 20% of the juice was drawn off). Grapes were picked at an average of 25 ° Balling. Rollers set to half berry size and bunched were destemmed and gently crushed. Maceration post fermentation varied between ten and sixteen days depending on the daily tasting of the tanks and was followed by fractional pressing. The best portion was taken to 225 liter French oak (60 % new and 40 % 2 nd fill). (Approx. 50% underwent malo. fermentation in barrel).