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Wines
2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002


2006 Pinot Noir

Pinot Noir
Dates harvested:3-14 April 2006 by hand with rigorous sorting.
Sugar level (Brix):av. 24.5
Alcohol:14.0%
Total Acidity:5.3g/l
pH:3.69
Clones:UCD 5 (53%) & Dijon 114 (47%)
Vinification:95% destemmed, cold soaked for approx. 5 days. Fermented in small stainless steel vats with pumping-over and hand plunging, total period of maceration between 19 and 21 days. Aged in French oak barriques (40% new) for 14 months. Unfined and bottled after coarse filtration.
Date of Bottling:18 September 2007
Bottles produced:3,640


2006 Syrah

Syrah
Dates harvested:22-24 April 2006 by hand with rigorous sorting.
Sugar level (Brix):av. 23.0
Alcohol:13.7%
Total Acidity:5.7g/l
pH:3.62
Vinification:100 destemmed without crushing. Cold macerated for 2 days and then fermented in a small stainless steel vat. Aged in French barriques (40% new) for 18 months. Bottled after coarse filtration.
Date of Bottling:22 February 2008
Bottles produced:3,700
Remarks:First wine from the first own vineyard which was purchased just before the harvest of 2006. Grown by former owner. Yield 25hl/ha.



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