Painstakingly and biodynamically farmed for top quality grapes, they have expanded their sections here over the last several years. The vineyard produces extremely low yielding, highly concentrated fruit. They selected three separate blocks (head trained clone 1, VSP clone 1 and VSP musque clone) to increase complexity. The juice from those grapes absolutely demands fermentation and aging in larger format French oak barrels and specially designed cigar-shaped barrels, with a small portion of them being new (light, long toast). The wood acts like a corset, beautifully shaping the wine as it slowly ages on its lees for upwards of 16 months, depending upon the vintage.