| Dates harvested | 4-12 April 2009 Picked by hand with rigorous selection |
|---|---|
| Sugar level (Brix) | 24.0-25.0 |
| Alcohol | 14.3% |
| Total Acidity | 5.2g/l |
| Vinification | 95% destemmed, cold soaked for approx. 6 to 7 days as whole berries. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration 18 to 21 days. Aged in French (38% new) oak barriques for 18 months. Unfined and bottled after coarse filtration. |
| Date of Bottling | 24 Nov 2010 |
| Bottles produced | 3,656 |
