about the harvest: The grapes were harvested into bins and transported to the cellar immediately on the 13 February 2004. The grapes were harvested at 23,4º Balling, 3,65 pH, 6,30 TA
Tons per hectare: 5,6 tons per hectare
in the cellar : After being destalked, the skins and juice passed through the separators. The juice was transferred to stainless steel tanks and the skins to the press. The juice was left in the stainless steeel tanks to settle overnight. After settling yeast was added and the juice fermented between to 2-3º Balling and the wine was then pumped to 225 litre French oak barrels, which comprised of 30% new oak and 70% 2nd and 3rd fill barrels. There was no malolactic fermentation in the barrels and the wine was stirred regularly for 4 months. The wine was therafter left on the lees for 9 months. During December 2004, the wine was removed from the barrels and filtered. Thereafter it was cold stabilised and bottled.
Bottling Date: 13 December 2004