| Dates harvested | 2 May 2002 Picked and sorted by hand |
|---|---|
| Sugar level (Brix) | av. 23.0 |
| Alcohol | 14.0% |
| Total Acidity | 6.1g/l |
| pH | 3.74 |
| Vinification | 100% destemmed with some crushing. Fermented in small, open stainless steel vats with pumping-over and hand plunging. Total period of maceration 3 weeks. Aged in French oak barriques (70% new) for 22 months. Unfined and bottled after a coarse filtration. |
| Date of Bottling | 4 June 2004 |
| Bottles produced | 1,050 |
