Harvest
The grapes were harvested on 22 March 2007.

Grape analysis
Acidity: 5.21 g/l
pH: 3.98
Sugar: 25.3° Balling
Yield: 3.5 t/ha (26 hl/ha)

In the Cellar
Cold dry winter with low rainfall followed by a moderate summer with above average rainfall and the occasional heat wave. Naturally fermented with aerated pumpovers followed with 2 weeks extended maceration and Malolactic Fermentation in 40% new and 60% 2nd fill French 225 Liter barrels. After 20 months the wine was racked out the oak barrels and bottled.

Oak used: 40% new and 60% 2nd fill French 225 Litre barrels
Production: 700 cases (6 x 750 ml)
Bottled: 21 January 2009

Wine
Alcohol 14.75 %vol
pH 3.71
Residual sugar 2.63 g/l
Total Acid 5.63 g/l

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