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2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002
| Merlot / Cabernet Sauvignon |
| Dates harvested: | Merlot: 12 April 2008, Cabernet Sauvignon 18 April 2008
Picked by hand with rigorous selection |
| Sugar level (Brix): | 22.0-22.5 |
| Alcohol: | 13.1% |
| Total Acidity: | 5.8g/l |
| pH: | 3.44 |
| Varieties: | Merlot 64%, Cabernet Sauvignon 36% |
| Vinification: | 100% de-stemmed, fermented in semi-closed stainless steel tanks with pumping-over. Total period of maceration 20 to 21 days. Aged in French oak (30% new) barriques for 22 months. Lightly fined with egg white and bottled after coarse filtration. |
| Date of Bottling: | 2 March 2010 |
| Bottles produced: | 3,744 |
| Remarks: | The fruit was sourced from the best parcel of Benfield & Delamare, which is un-irrigated with many vines over 20 years old.
|
| Syrah |
| 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 |
| Pinot Noir |
| Dates harvested: | 4-14 April 2008
Picked by hand with rigorous selection |
| Sugar level (Brix): | 23.5 |
| Alcohol: | 13.6% |
| Total Acidity: | 5.2g/l |
| pH: | 3.67 |
| Vinification: | 90% 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 20 to 23 days. Aged in French (30% new) oak barriques for 15 months. Unfined and bottled with coarse filtration. |
| Date of Bottling: | 4 December 2009 |
| Bottles produced: | 3,700 |
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