Titratable Acidity 0.68 grams/100ml
pH 3.65
Alcohol 13.8% by vol.

GRAPE SOURCE
100% WHITE BLUFFS VINEYARD

AWARDS
Gold Medal – 2015 Florida State Fair
Platinum Award – 2014 Northwest Food and Wine Festival Judging 

WINE MAKING NOTES
Brix Merlot 23.5, Cabernet Sauvignon 23.8
Yeast BCS103 Saccharomyces cerevisiae, Syrah Saccharomyces cerevisiae

Fermentation Yeast inoculation occurred after 24 hours of cold-soaking on the skins, the primary fermentation lasted for 6 to 15 days, then the wine was drained and the skins pressed to a combination of new and neutral French and American oak barrels for malolactic fermentation which lasted for 28 days.  Racking occurred 2 weeks after the completion of malolactic fermentation and then every 6 months. The wines were matured in oak for 18 months and topped with the best wine in the house every month.

TASTING NOTES
The color is a dark crimson center with maroon edges. On the nose, cherry, coffee, dark spice, vanilla and dill. The pallet is full with balanced acidity, soft tannins and a lingering dark fruit aftertaste. This wine has a very nice balance of fruit, fruit and oak tannins, and acidity to allow for a long shelf life. Enjoy now or in 10 years.  Varietal percent’s: 57% Cabernet Sauvignon, 25% Merlot, 10% Cabernet Franc, 3% Sangiovese, 2% Malbec, 2% Petit Verdot, 1% Syrah.