| Dates harvested | 3-14 April 2006 by hand with rigorous sorting. |
|---|---|
| Sugar level (Brix) | av. 24.5 |
| Alcohol | 14.0% |
| Total Acidity | 5.3g/l |
| pH | 3.69 |
| Clones | UCD 5 (53%) & Dijon 114 (47%) |
| Vinification | 95% destemmed, cold soaked for approx. 5 days. Fermented in small stainless steel vats with pumping-over and hand plunging, total period of maceration between 19 and 21 days. Aged in French oak barriques (40% new) for 14 months. Unfined and bottled after coarse filtration. |
| Date of Bottling | 18 September 2007 |
| Bottles produced | 3,640 |
