
Technical Information
Technical Information
Winemaking Notes: Average harvest sugar of 25.7° Brix. Warm fermentation was followed by extended time on the skins, in order to encourage the formation of smooth tannins, for a total of 37 days on the skins. Wine was four months in barrel - of the oak used, 70 percent was French and 30 percent American; 25 percent were new barrels.
Analysis: Alcohol, 15.1 percent; titratable acidity, 5.28 grams per liter; pH, 3.74; volatile acidity, 0.61 grams per liter.