Dry land farmed bush vines planted in 1991 and 1998 in a combination of pure granite rock in the higher parts of the mountain (around 240 m above sea level), mixed with decomposed granite deposits lower down in the vineyards. We once again started our harvest with these grapes that were harvested in the third week of January. Grapes were hand sorted, partially destemmed, but not crushed and 20% whole bunches deposited in a concrete tank and vertical wooden foudre for fermentation. Juice was then left on the skins in total for three weeks including preferment cold soak. One punch down per day, delicately extracted and then pressed off into the old 4 000 L vertical Foudré.