Maturation: Second use French oak hogsheads were predominantly used for maturation for a period of 18 months.
Analysis: Alc 14.2% : Acid 6.2 g/l : pH 3.58 : Residual Sugar 2 g/l
Vintage Comments: A wet winter led to a dry frosty period in October and November. It was generally fine and cool through harvest. Yields were low, fruit was concentrated in flavour. The expression of classic perfume & cherry varietal flavours was achieved.