Fruit was hand harvested in the middle of February. Gently crushed with several hours skin contact, the fruit was then basket pressed with juice settled for 24 hours before racking. Fermentation utilised natural yeast from the vineyard initially, then over seeded with QA23. The ferment was slow and cool and went to dryness in 15 days. Malolactic ferment was utilised in 40% of the wine which has lifted aromatics of stone fruits and a clean, balanced dry palate. A small amount of new single forest Jupilles oak (20%) has also added to achieve a textural finish and complex wine. Matured for 10 months on yeast lees the wine is an outstanding example of single vineyard Chardonnay from the Pyrenees.
The 2020 season started cool to mild with a long spring leading into a very warm but dry summer. Adequate rain early allowed excellent vine growth and this was especially apparent across all varieties. Flowering was normal and yields were average with ripening progressing in an even manner. Well maintained vineyards were rewarded with amazing varietal definition and strong flavours.