The fruit was hand-harvested and chilled, gently whole-bunch pressed and transferred to French oak barriques as unclarified juice for fermentation with only natural yeasts from the vineyard. We allowed this vintage to undergo Malolactic Fermentation due to its high natural acids, resulting in a softer acidity. Each parcel was left on lees in barrel for 9 months of maturation with battonage, 100% French oak (42% new, 58% 1-2 yo)

Moderate spring conditions at the end of 2015 helped establish a healthy fruitset and better yields than the previous two seasons. January temperatures were warm, interrupted by one rainfall event late in the month, great viticulture management, clean, well-trimmed canopies and subsequent warm weather prevented disease risk. White varieties were harvested throughout February with elegant flavours and bright natural acidity.