| Dates harvested | 30 April – 2 May 2002 Picked and sorted by hand |
|---|---|
| Sugar level (Brix) | 24 |
| Alcohol | 14.5% |
| Total Acidity | 5.6 g/l |
| pH | 3.86 |
| Vinification | 100% destemmed with very little crushing. Fermented in small, open stainless steel vats with pumping-over and hand plunging. Total period of maceration 4 weeks. Aged in French (70% new) oak barriques for 22 months. Unfined and bottled after a coarse filtration. |
| Date of Bottling | 4 June 2004 |
| Bottles produced | 1,700 |
| Remarks | Just over half of the fruit came from some of the oldest vines in Martinborough (approx. 15 years old), which are ungrafted, and the rest from younger and grafted vines. |
