100% Chenin Blanc. Planted in 1993.  On a steep slope, silt and clay near the bottom of the slope with grey-green schist, sandstone and quartz. Foot-crushed and pressed for 4 hours with a vertical press, 3-4-week ambient yeast fermentation and aging for 10 months in 400 and 600 L barrels (10% new), 10-20 ppm SO2 added before bottling.