This wine was made using traditional Burgundian vinification techniques. Fermentation started in temperature-controlled stainless steel tanks with submersions of the cap or "pigeages" during fermentation. It was then transferred to oak casks (25% new), where it underwent bâtonnage of the fine lees until it had completed malolactic fermentation. It was racked after spending 10 months ageing in oak, lightly fined, and filtered before being bottled.

An attractive dark fruit nose with a slight touch of earthiness is followed by brighter, brambly red fruit on the palate, underpinned by herbal notes. Concentrated and textured, silky tannins lead to a wonderfully long finish.