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2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002
| Syrah |
| Dates harvested: | 26-30 April 2010
Harvested by hand with rigorous selection |
| Sugar level (Brix): | 22.0-23.5 |
| Alcohol: | 13.5% |
| Total Acidity: | 5.6g/l |
| Vinification: | 100% destemmed, cold soaked for approx. 5 to 6 days without crushing. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration 27 to 28 days. Aged in French (27% new) oak barriques for 20 months. Unfined and bottled after coarse filtration. |
| Date of Bottling: | 27 February 2012 |
| Bottles produced: | 2,764 |
| Remarks: | The summer of 2010 was slightly cooler than normal. Autumn was characterized by extremely cold mornings, including a few early frosts. Dropped fruits more than usual, resulting 22hl/ha. |
| Pinot Noir |
| Dates harvested: | 3 April - 6 May 2010
Picked by hand with rigorous selection |
| Sugar level (Brix): | 23.0-25.0 |
| Alcohol: | 14% |
| Total Acidity: | 5.4g/l |
| pH: | 3.7 |
| Vinification: | 100% 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 27 days. Aged in French (24% new) oak barriques for 14 months. Unfined and bottled with coarse filtration. |
| Date of Bottling: | 6 Sep 2011 |
| Bottles produced: | 4,862 |
| Riesling |
| Dates harvested: | 7 May 2010
Picked by hand with rigorous selection |
| Sugar level (Brix): | 20.1 |
| Alcohol: | 11.6% |
| Total Acidity: | 6.5g/l |
| Residual sugar: | 6.3g/l |
| Vinification: | Whole bunch pressed, settled for 48 hrs with bentonite. Fermented in a stainless steel tank for 3 weeks. |
| Date of Bottling: | 18 August 2010 |
| Bottles produced: | 2,664 |
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