| Dates harvested | 14-15 April 2013 Harvested by hand with extremely careful selection. |
|---|---|
| Sugar level (Brix) | 21.3 |
| Alcohol | 12% |
| Total Acidity | 6.1g/l |
| Residual sugar | 2.4g/l |
| Vinification | Whole bunch pressed, settled for 48 hrs with bentonite. Fermented in a stainless steel tank for 3 weeks. |
| Date of Bottling | 26 September 2013 |
| Bottles produced | 3,716 |
| Remarks | 2,267 cork, 1,696 screw cap. |
