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2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002
| Pinot Noir |
| Dates harvested: | 25 March - 3 April 2013
Harvested by hand with rigorous selection |
| Sugar level (Brix): | 22-24 |
| Alcohol: | 13.5% |
| Total Acidity: | 5.0g/l |
| Vinification: | 88% destemmed, cold soaked for 2 to 10 days. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration 23 to 27 days. Aged in French (21% new) oak barriques for 17 months. Unfined and bottled with coarse filtration. |
| Date of Bottling: | 19 September 2014 |
| Bottles produced: | 7,426 |
| Remarks: | The summer of 2013 vintage was quite warm and dry (not as hot as 2009). The timing of harvest needed to be carefully monitored. |
| Riesling |
| Dates harvested: | 14-15 April 2013
Harvested by hand with extremely careful selection. |
| Sugar level (Brix): | 21.3 |
| Alcohol: | 12% |
| Total Acidity: | 6.1g/l |
| Residual sugar: | 2.4g/l |
| Vinification: | Whole bunch pressed, settled for 48 hrs with bentonite. Fermented in a stainless steel tank for 3 weeks. |
| Date of Bottling: | 26 September 2013 |
| Bottles produced: | 3,716 |
| Remarks: | 2,267 cork, 1,696 screw cap. |
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