| Dates harvested | 29 April – 6 May 2003, picked by hand with rigorous selection |
|---|---|
| Sugar level (Brix) | 22.0-24.0 |
| Alcohol | 14.5% |
| Total Acidity | 5.3g/l |
| pH | 3.67 |
| Varieties | Cabernet Sauvignon 56%, Cabernet Franc 31%, Syrah 13% |
| Vinification | 100% destemmed, cold soaked for 4 days as whole berries. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration between 16 and 19 days. Aged in French oak barriques (66% new) for 18 months. Unfined and bottled with coarse filtration. |
| Date of Bottling | 23 February 2006 |
| Bottles produced | 915 |
