2006 Cabernet Sauvignon

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Harvest date of November 1st 2006

Alcohol 14.2%
Brix 24.5
PH 3.91
G/LTA 6.0

Bordeaux red yeast added

Three punch down per day

Settled in stainless steel tanks for 24 hours

Three total barrels

Aged in French Oak for 20 to 24 months

75 cases produced

Proposed release date is May 2009

Tasting Notes  |  Chemistry  |  Press  |  Download/Print [ 497.9 KB ]  |  Purchase