The grapes come from a three hectare estate vineyard, where the vines have an average age of 40 years, producing low yields of concentrated fruit. The vines face a south-easterly orientation, maximising exposure to the sun to assist ripening of the berries. The soils are ‘silex’, a flinty clay which produces elegant wines with distinctive graphite and mineral characters. The vineyard is currently in conversion to organic status, a natural progression for the Laloue family as the farming methods used over many years have followed these principles. Vineyard management techniques include ploughing the soil instead of using herbicides, growing cover crops between the rows of vines and sexual confusion of predators, to maintain the health of the vines and the biodiversity of the environment.
The grapes were carefully selected and gently pressed before the must was vinified in temperature controlled stainless steel tanks. Fermentation took place with selected yeasts and once fermentation was complete, the wine was matured on its fine lees 10 months, with lees stirring imparting texture and subtle complexity. The cuvée was made without the influence of oak, to showcase the purity of fruit and express the flinty notes of the Silex soils.