This wine is a testament to our signature style, whereby after the grapes were harvested, 25% of the total blend was barrel fermented in three-to-four year old white Burgundy giving the wine lovely texture and richness. The wine spent 8 months in tank and barrel on its fermentation lees. There was no stirring or addition of sulphur dioxide, with occasional topping up. Tirage took place in July 2011 and then the wine spent 21 months ageing on its lees with a further four months on cork after disgorging.