| Dates harvested | 21-28 April 2004 by hand with rigorous sorting. |
|---|---|
| Sugar level (Brix) | av. 23.0 |
| Alcohol | 13.7% |
| Total Acidity | 5.6g/l |
| pH | 3.80 |
| Clones | UCD 5 (62%) & Able (38%) |
| Vinification | 100% destemmed, cold soaked for approx. 6 days. Fermented in small stainless steel vats with pumping-over and hand plunging, total period of maceration 21 days. Aged in French new oak barriques (60% new) for 12 months. Unfined and bottled after coarse filtration. |
| Date of Bottling | 26 October 2005 |
| Bottles produced | 1,500 |
