| Dates harvested | 4-14 April 2008 Picked by hand with rigorous selection |
|---|---|
| Sugar level (Brix) | 23.5 |
| Alcohol | 13.6% |
| Total Acidity | 5.2g/l |
| pH | 3.67 |
| Vinification | 90% destemmed, cold soaked for approx. 5 to 6 days as whole berries. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration 20 to 23 days. Aged in French (30% new) oak barriques for 15 months. Unfined and bottled with coarse filtration. |
| Date of Bottling | 4 December 2009 |
| Bottles produced | 3,700 |
