This comes from a tiny plot of 23 year old vines just opposite the chateau with a full south exposure planted in clay over limestone, and also a few rows of 7 year old vines located up behind the chateau. Made with indigenous yeast and aged on lees in barrel for 12 months and then in tank for 6-8 months. Shows great intensity of fruit and wonderful freshness from the 2013 vintage. Has a thoroughly Burgundian feel to the wine with 100% malolactic without any sensation of oak from the ageing in barrel. Aged in mostly 3-10 year old barrels with just one being new. Just 300 dozen bottles produced. Bone dry and 13.5% alc/vol.