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2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002
| Syrah |
| Dates harvested: | 23-28 April 2009
Picked by hand with rigorous selection |
| Sugar level (Brix): | 24.0-25.0 |
| Alcohol: | 14.5% |
| Total Acidity: | 5.7g/l |
| pH: | 3.70 |
| Vinification: | 96% destemmed, cold soaked for approx. 4 to 5 days as whole berries. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration 23 to 28 days. Aged in French (31% new) oak barriques for 21 months. Unfined and bottled after coarse filtration. |
| Date of Bottling: | 18 Mar 2011 |
| Bottles produced: | 4,560 |
| Pinot Noir |
| Dates harvested: | 4-12 April 2009
Picked by hand with rigorous selection |
| Sugar level (Brix): | 24.0-25.0 |
| Alcohol: | 14.3% |
| Total Acidity: | 5.2g/l |
| Vinification: | 95% destemmed, cold soaked for approx. 6 to 7 days as whole berries. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration 18 to 21 days. Aged in French (38% new) oak barriques for 18 months. Unfined and bottled after coarse filtration. |
| Date of Bottling: | 24 Nov 2010 |
| Bottles produced: | 3,656 |
| Riesling |
| Dates harvested: | 22 April 2009
Picked by hand with rigorous selection |
| Sugar level (Brix): | 22.5 |
| Alcohol: | 12.5% |
| Total Acidity: | 7.4g/l |
| Residual sugar: | 9.0g/l |
| Vinification: | Whole bunch pressed, settled for 24 hrs with bentonite. Fermented in a stainless steel tank for 5 weeks. Sealed under screw cap and cork (50% each). |
| Date of Bottling: | 26 November 2009 |
| Bottles produced: | 2,000 |
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