| Dates harvested | 23-28 April 2009 Picked by hand with rigorous selection |
|---|---|
| Sugar level (Brix) | 24.0-25.0 |
| Alcohol | 14.5% |
| Total Acidity | 5.7g/l |
| pH | 3.70 |
| Vinification | 96% destemmed, cold soaked for approx. 4 to 5 days as whole berries. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration 23 to 28 days. Aged in French (31% new) oak barriques for 21 months. Unfined and bottled after coarse filtration. |
| Date of Bottling | 18 Mar 2011 |
| Bottles produced | 4,560 |
