Picked on October 15th from a block of nearly pure Mourvèdre planted in 1888, we opted to fully destem the fruit as we felt that the use of whole cluster would not be beneficial in this tricky vintage. After a five-day cold soak, we inoculated with a yeast strain isolated from the Rhône Valley. Also, to preserve fruit, we pressed off a bit earlier than usual, 15 days from destemming as opposed to the usual 20 to 25 days. All French oak, only 20% new, and bottled unfined and unfiltered.