| Dates harvested | 22 April 2009 Picked by hand with rigorous selection |
|---|---|
| Sugar level (Brix) | 22.5 |
| Alcohol | 12.5% |
| Total Acidity | 7.4g/l |
| Residual sugar | 9.0g/l |
| Vinification | Whole bunch pressed, settled for 24 hrs with bentonite. Fermented in a stainless steel tank for 5 weeks. Sealed under screw cap and cork (50% each). |
| Date of Bottling | 26 November 2009 |
| Bottles produced | 2,000 |
