2004 Harvest
The Pinot Noir yielded 2.7 kg/vine at a potential alcohol of 9.8% and an acidity (as tartaric) of 11 g/l. The Chardonnay yielded 2 kg/vine at a potential alcohol of 10.5% alcohol with the same level of acidity. These technical figures are almost identical to those to be found in Champagne, a sure sign that the choice of site, varieties, clones and rootstocks was a good one. The base wine was blended in June 2005 and the 2004 vintage is 56% Pinot Noir and 44% Chardonnay.
The launch batch of the 2004 vintage was disgorged in September 2006 after 16 months on the lees. The wine was slightly sweetened at the disgorging stage with grape-based liquid sugar to a level of 7 g/l sweetness and the final wine has an alcohol level of 12.5%.