| Dates harvested | 3 April – 6 May 2010 Picked by hand with rigorous selection |
|---|---|
| Sugar level (Brix) | 23.0-25.0 |
| Alcohol | 14% |
| Total Acidity | 5.4g/l |
| pH | 3.7 |
| Vinification | 100% 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 27 days. Aged in French (24% new) oak barriques for 14 months. Unfined and bottled with coarse filtration. |
| Date of Bottling | 6 Sep 2011 |
| Bottles produced | 4,862 |
