| Dates harvested | 9-23 April 2011 Harvested by hand with rigorous selection |
|---|---|
| Sugar level (Brix) | 21.0-23.0 |
| Alcohol | 13.0% |
| Total Acidity | 4.8g/l |
| Vinification | 100% destemmed, cold soaked for 5 to 8 days. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration 23 to 25 days. Aged in French (22% new) oak barriques for 17 months. Unfined and bottled with coarse filtration. |
| Date of Bottling | 28 November 2012 |
| Bottles produced | 5,864 |
