From several parcels with similar geological characteristics, namely clay soils with fossilized Bélemnites Rostres shells (a long extinct ancestor of squid from the Jurassic period). Plantings date 1956 – 1980. Fermentation is in 220L barrels (roughly 10% new), followed by 11 months of barrel ageing with bâtonnage. The wine is allowed to progress through malolactic fermentation.

Density and concentration steps up here, with a densely packed nose of citrus, apricot/stonefruit, roasted nuts and green tea. The palate delivers significant complexity, with apricot, nectarine, citrus and fennel, with a long and lively finish driven by buzzing acid.