Very thick skins resulted in unusually
dark color and well developed tannins. A 4-6 day cold soak was followed by fermentations lasting from 10-14 days. The cuvée is: Dijon 114 (33%), Dijon 115 (25%), Dijon 777 (17%), Wädenswil (17%), and Dijon 667 (8%). Cooperage was 228 liter French oak, using 1/3 new barrels for 16 months.