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Benjamin Leroux described 2017 as a "relatively easy vintage thanks to a growing season that was quite warm, dry and without climatic incidents save for a late April frost scare. I chose to begin picking with the whites on the 26th of August and brought in very clean and ripe fruit where the potential alcohols ranged from 12.5 to 13.2% with an average of about 12.8%. I used varying percentages of whole clusters in the vinifications but there was no rule. For example, I used some whole clusters in a few of the regional wines but not necessarily the grands crus and vice-versa. I also did an extended post-fermentation lees settling as the very dry summer didn't allow for the usual natural rinsing of the fruit so I wanted to make sure that the new wine was as clean as it could be..." - burghound.com