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| Pinot Noir |
| Dates harvested: | 9-23 April 2011
Harvested by hand with rigorous selection |
| Sugar level (Brix): | 21.0-23.0 |
| Alcohol: | 13.0% |
| Total Acidity: | 4.8g/l |
| Vinification: | 100% destemmed, cold soaked for 5 to 8 days. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration 23 to 25 days. Aged in French (22% new) oak barriques for 17 months. Unfined and bottled with coarse filtration. |
| Date of Bottling: | 28 November 2012 |
| Bottles produced: | 5,864 |
| Riesling |
| Dates harvested: | 23 April 2011
Picked by hand with rigorous selection |
| Sugar level (Brix): | 20 |
| Alcohol: | 10.4% |
| Total Acidity: | 7.8g/l |
| Residual sugar: | 7g/l |
| Vinification: | Whole bunch pressed, settled for 48 hrs with bentonite. Fermented in a stainless steel tank for 3 weeks |
| Date of Bottling: | 11 August 2011 |
| Bottles produced: | 3,716 |
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