The 2001 vintage began with some very warm weather but cooled to allow the fruit to slowly develop good depth of colour and textured tannins. Each parcel was harvested at optimum ripeness before being partially de-stemmed and crushed into 8 tonne open fermenters. The addition of some stems to the must and the use of heading down boards during ferment enhanced the complexity and intensity of the finished wine. After a 10 day ferment on skins, the wine was pressed and transferred into new and prior use French and American oak for 22 months maturation prior to blending and bottling. pH 3.42 Acidity 7.3 g/L Sugar 2.7 g/L Alcohol 14.