about the harvest: The grapes were hand harvested on 21 February 2003 into bins at 24º Balling, 7.60 TA, 3.35 pH.
Tons per hectare: 4.8 tons per hectare
in the cellar : The juice and skins were placed in stainless steel tanks and inoculated with yeast. Thereafter the juice was transferred to 225 litre French and American oak barrels where it continued to ferment until dry. The wine then underwent malolactic fermentation in the barrels.
The wine was removed from the barrels, the barrels were cleaned, then refilled with the wine. 100% Of the wine was thereafter left in the barrels for 14 months, of those barrels 25% were new barrels, and 75% were 2nd fill barrels. 10% Of the barrels were American oak and 90% were French oak.
Bottling Date: 8 September 2004
Packaging: 6 x 750ml
Quantity: 1,550 x 12 x 750ml