| Vineyard |
| Acres | 1 |
| Clones | 8 |
| Rootstock | SO4 |
| Training | Cordon trained |
| Pruning | Spur Pruned |
| Harvest |
| Date picked | October 19, 2005 |
| How picked | Hand picked by troglodytes from outer Mongolia |
| Brix | 26.1 |
| TA | 0.59 |
| PH | 3.83 |
| Fermentation info: | |
| Fermented in separate 1-ton lots |
| 50% whole berries to fermenters |
| 3-day cold soak at 50 degrees F |
| 3 punch downs per day |
| 87 degree fermentation temp |
| 31 day maceration |
| Pressed to 1.2 bar, combined with free-run immediately |
| Aging |
| Oak type | 100 % French oak (Berger, Saury, Sylvain, Demptos) |
| Ages | 100% New |
| Forests | Center of France, Allier, Troncais |
| Toast levels | Medium plus |
| Time in barrels | 22 months |
| Rackings | Seven quarterly rackings |
| Wine |
| TA | 0.55 g/100mL |
| PH | 3.99 |
| Alcohol | 15.3 % abv (alcohol by volume) |
| Residual sugar | > 0.02 % (g/100mL) |
