| Dates harvested | 25 March – 3 April 2013 Harvested by hand with rigorous selection |
|---|---|
| Sugar level (Brix) | 22-24 |
| Alcohol | 13.5% |
| Total Acidity | 5.0g/l |
| Vinification | 88% destemmed, cold soaked for 2 to 10 days. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration 23 to 27 days. Aged in French (21% new) oak barriques for 17 months. Unfined and bottled with coarse filtration. |
| Date of Bottling | 19 September 2014 |
| Bottles produced | 7,426 |
| Remarks | The summer of 2013 vintage was quite warm and dry (not as hot as 2009). The timing of harvest needed to be carefully monitored. |
