Franck Follin-Arbelet said that he began harvesting on either 3 or 4 September with the whites. He did not do a green harvest over the summer. The whites came in "not that high" in volume, the reds were roughly at maximum allowable yields. Alcohols ranged from 12 to 13.5º natural and there was very little chaptalization.
Two cuvées finished malo-lactic fermentation in December, the rest in June, July, and even August. He expects to bottle the wines in spring 2019. (Continue reading here.)