The miracle was in the fruit. Tiny berries – intense in colour and flavour, this meagre crop was vinified in the traditional way. No crushing of berries, no yeast but that from their skins, no fining- additives and no filters. Wine made by itself, kept for two years in the best new French-oak barrels, fit for this wonder.
Finally we could bottle and after three more years’ wait for maturation in bottles, we reluctantly released the first Méthode Ancienne Cabernet Sauvignon vintage in 1998. It is our finest expression of Cabernet Sauvignon, and the best we can do. Will age for another 15-20 years.