Serena Sutcliffe: Vintage September 10–26. 33hl/ha. 12.7% ABV. Fermentation temperatures reached 100°F (38°C), which led to such high volatile acidity that the Château pasteurized half the crop.In spite of this, I have had some wonderful bottles of this wine.At this event, the two bottles shown were not from the Château. Intense, sweet, and yet sharp, with that volatile acidity kicking in.A tannic core to it.