| Dates harvested | 24-26 April 2008 Picked by hand with rigorous selection |
|---|---|
| Sugar level (Brix) | 22.5 |
| Alcohol | 13.2% |
| Total Acidity | 5.7g/l |
| pH | 3.49 |
| Vinification | 95% destemmed, cold soaked for approx. 5 to 6 days as whole berries. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration for 24 to 25 days. Aged in French (31% new) oak barriques for 19 months. Unfined and bottled with coarse filtration. |
| Date of Bottling | 4 December 2009 |
| Bottles produced | 3,321 |
