The vintage was characterised as "rather easy" to do. There was some green harvest. Picking began on 7 September with the white, then with reds. Malo-lactic fermentations began at the end of winter and finished in May. All wines tasted below had been moved to stainless steel holding tanks a week or so previously, and the estate will bottle in January or February 2019. Grapes were 100% destemmed, as is customary. Normal quantity. No acidification or chaptalization. Alcohols: 12.8-13º, up to 13.4º for grand cru. (Continue reading here.)