Winemaker's Notes
Alcohol
14.5%
Fermentation
indigenous yeast
Harvest date
Sept. 26 – Oct. 11, 2017
Sugar
24.2 Brix average
Bottling date
August 21, 2019
Release Date
November 2021
Total acid
5.7 g/L
pH
3.79
Blend
93% Cabernet Sauvignon, 7% Petit Verdot
