The grapes for the Roussanne were selectively hand-picked into small crates and whole bunch pressed, before being fermented in tanks. After 2 months on lees, the wine was stabilized for bottling. Fragrant flinty minerals, as well as peach and apricot fruit characters with complex flavours of green apple, are evident on the palate. Characters of sweeter pineapple flesh out the mid-palate and give weight to the finish. 11% was fermented in 2nd fill 300L Burgundian oak barrels for 2 months.