100% Cabernet Franc from a very small site planted in the 1980's with vines averaging about 40 years old on heavy clay (30-50cm deep) with silt and sand over Turonian Superior limestone bedrock. 100% destemmed and natural-yeast fermented with gentle maceration by infusion (gentle punch-downs if needed) and aged on lees in barrel for 18- 24 months (30% new oak and 70% 1 to 2 year old barrels) before being racked to tank for a further 8 months to blend with the sulphur added (35mg/L total S02) at bottling with no fining or filtration.