| Dates harvested | 28 March – 2 April 2017 |
|---|---|
| Sugar level (Brix) | 21-23 |
| Alcohol | 12.9% |
| Total Acidity | 4.9g/l |
| pH | 3.73 |
| Clones | Able, Dijon 113/114/115/667/777, UCD5/6, 10-5, Mariafeld |
| Vinification | 97% destemmed, cold soaked for 4 to 6 days. Fermented in open stainless-steel vats with pumping-over and hand plunging, total period of maceration 22 to 25 days. Aged in French (19% new) oak barriques for 15 months. Unfined and bottled with coarse filtration. |
| Date of Bottling | 31 August 2018 |
| Bottles produced | 4,667 |
| Remarks | From the high-density block (majority 7400 plants/ha) we started to lease in 2011 then purchased after the 2015 vintage. The weather changed in early summer to cooler days and then wetter in March. Challenging season but the extensive selection/sorting contributed to the purer style. Even more elegant than normal but the flavour intensity and the typical spiciness remain at the usual level. 23.5hl/ha. |
