Cabernet Sauvignon 81%, Merlot 16%, Cabernet Franc 2%, Petit Verdot 1%. 18 months in Seguin Moreau Icône and Taransaud barrels.
Fruit was hand-picked then crushed to open fermenters and inoculated with R15 yeast. Ferments hand-plunged and pumped over for gentle extraction of colour and tannin. Fermentation temperature maintained between 22 and 30°C. Pressed then racked after three days of settling to a combination of new (50%) and seasoned premium French oak. Blended and bottled August 2013.