2019 was a drier vintage than normal, which was also noted during the grape tasting. Potent, concentrated skins, yet with a very firm structure. Work essentially started with extraction to develop a vintage for which we reduced total vatting for fermentation to around 11 days. The odd batch was refined before being barrelled and reducing the impact of the wood and the toast is important for this type of vintage. Adding concrete helped us to work on the verticality and freshness of the wines.

2019 was a potent, concentrated, juicy vintage, yet with a sensual and unctuous side too.