| Dates harvested | 26-28 April 2007 Picked by hand with rigorous selection |
|---|---|
| Sugar level (Brix) | 23.0 |
| Alcohol | 13.0% |
| Total Acidity | 5.3g/l |
| pH | 3.70 |
| Vinification | 100% destemmed, cold soaked for approx. 2 days as whole berries. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration for 22 days. Aged in French (36% new) oak barriques for 19 months. Unfined and bottled with coarse filtration. |
| Date of Bottling | 12 March 2009 |
| Bottles produced | 750 |
