| Dates harvested | 10-11 April 2007 Picked by hand with rigorous selection |
|---|---|
| Sugar level (Brix) | 23.4-24.5 |
| Alcohol | 13.1% |
| Total Acidity | 6.3g/l |
| pH | 3.67 |
| Vinification | 95% destemmed, cold soaked for approx. 5 days as whole berries. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration 23 days. Aged in French (50% new) oak barriques for 14 months. Unfined and bottled with coarse filtration. |
| Date of Bottling | 9 October 2008 |
| Bottles produced | 1,100 |
| Remarks | 2007 was hit by one of the worst frost and poorest flowering. |
