| Dates harvested | 6-7 April 2014 Harvested by hand with extremely careful selection and sorting afterwards. |
|---|---|
| Sugar level (Brix) | 21 |
| Alcohol | 12% |
| Total Acidity | 6.2g/l |
| Residual sugar | 1.1g/l |
| Vinification | Whole bunch pressed, settled for 48 hrs with bentonite. Fermented in a stainless steel tank for 3 weeks. |
| Date of Bottling | 12 November 2014 |
| Bottles produced | 4,268 |
| Remarks | 2,277 Cork, 1,991 Screw Cap. |
