Region: Central Otago – Bendigo, Bannockburn, Gibbston
Climate: Semi-continental
Clones: 667, 777, 5, Abel, 115, 10×5
Soil: Deep, well-drained gravel layers over schist and loess deposits
Annual Rainfall: Approximately 450–700 mm
Vine Age: Planted in 2000 and 2006
Yield: 3.3 – 5.2 tons per hectare
Planting Density: 3,800 – 4,050 vines per hectare
Training System: VSP (Vertical Shoot Positioning)
Harvest Dates: End of March
Brix at Harvest: 23.5–24.5°BxpH / Total Acidity at Bottling: (Based on export laboratory results)
Whole Cluster Pressing: 25%
Peak Fermentation Temperature: 32°C
Fermentation Duration: 28 days
Oak Barrel Program: New Oak 28%Aging Duration: 11.5 months
Cooperages Used: Ana Selection, Sylvain, Mercury
Fining: None
Filtration: Cross-flow filtration