Despite a very hot early summer, the 2020 ripening period was very cool. The wines have the typical spice and fragrance of a cool season, but a length and power due to the concentration of very low crops.

The hand harvested fruit was destemmed to small open fermenters and naturally-occurring yeast completed the fermentation, with gentle cap management over three weeks to balance the tannins. The wine was pressed off to French oak barrels, 20% of which were new, for maturation, with one racking in late winter then returned to barrel until bottling preparation in February 2021.