The grapes were hand-harvested in small lots and fermented with the native yeast. The resulting wine
was then aged for 30 months in
Mercurey French oak barrels
before being bottled unfined.
Production: 4 Barrels
Soil: Franciscan shallow ironrich soils consisting of
mostly Josephine,
Laughlin & Hugo
Aspect: Southwestern
Elevation: 2,000 feet
Planted: 1992
Clone: 7
Rootstock: SC
Trellis: VSP
Harvest: October 2018
Variety: 90% Cabernet Sauvignon
10% Petit Verdot
Analysis
Alc.: 14.9%
pH: 3.52
T.A.: 0.63 gm/100 ml
RS: 0.01%
