Good rainfall during winter, followed by a cool spring and dry summer lead to lower yields in the 2010-2011 vintage. Characterized by healthly fruit with execllent flavor and maturity, the harvest began in April and grapes were hand selected before being crushed. The Merlot grapes were immediately crushed and given a cold soak for 6 days prior to an 8-10 day fermentation. For complexity, the winemaking team used both native and prise de mousse yeast and the must was pumped over three times a day during the first several days. The resulting wine was given an extended maceration of 7 days before being pressed off its skins and finally, the wine rested in the cellars for several months before being bottled.