Planted in 1978, when there were no roads to facilitate the arduous journey to the top of this high plateau. Sitting at 1600 elevation, Brosseau is subject to cool, foggy mornings with warm afternoons and very cold diurnal shifts. . Hand-harvested at night. Grapes are hand-sorted at the winery; this vintage allowed for 40% whole cluster retention.

Native yeast fermentation takes place in stainless steel, then tranferred to barriques and puncheons. After 15 months of aging, the wine is racked and bottled unfined and unfiltered. 4 barrels produced