[2003] | (2002) Pinot Noir "g" Dates harvested: 4-21 April 2003, Picked and sorted by hand Sugar level (Brix): 23 Alcohol: 13.6% Total Acidity: 5.0g/l pH: 3.80 Vinification: 90% destemmed, cold soaked for approx. 6 days as whole berries. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration between 19 and 21 days. Aged in 50% French new oak barriques for 14 months. Unfined and bottled with coarse filtration. Date of Bottling: 30 August 2004 Bottles produced: 900 Remarks: "g" stands for "gravel". Vintage 2003 was very dry and gravel-parts of the non-irrigated vineyard had to be picked earlier due to some water stress compared to the clay-parts. Pinot Noir "c" Dates harvested: 9-26 April 2003, Picked and sorted by hand Sugar level (Brix): 24 Alcohol: 13.8% Total Acidity: 5.2g/l pH: 3.75 Vinification: 90% destemmed, cold soaked for approx. 6 days as whole berries. Fermented In open stainless steel vats with pumping-over and hand plunging, total period of maceration for 20 days. Aged in 80% French new oak barriques for 14 months. Unfined and bottled with coarse filtration. Date of Bottling: 30 August 2004 Bottles produced: 1,603 Remarks: "c" stands for "clay". Vintage 2003 was very dry but we were able to leave grapes hanging longer in a section of our non-irrigated vineyard, where higher content of clay were visually noticeable on vine's condition and also confirmed by grape analysis thanks to the greater capacity of holding water by clay in contrast to gravel.