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Download Wine Notes | |
Harvest Date | September 21, 2016 |
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Sugar | 24.7 Brix |
Acid | 5.1 g/L |
PH | 3.76 |
Aging | Fifteen months in 40% new French, 60% neutral oak barrels |
Fermentation | Two-day cold soak @ 53 F; 10-day fermentation @ 85 F; punch down and pump over twice per day |
Bottling Date | February 7, 2018 |
Residual Sugar | Dry 0.04% |
Alcohol % | 13.7% |
Size | 750 ml |