GRAPE SOURCE
100% WHITE BLUFFS ESTATE VINEYARD

WINE MAKING NOTES
Brix at harvest  22.0
Titratable Acidity 0.67 grams/100ml
pH 3.21
Alcohol 13.8% by vol.
Yeast  X5 Saccharomyces cerevisiae

Fermentation
The grapes were hand harvested into 12 pound picking bins and processed into the press within 30 minutes of harvest.  The juice was treated with sulfur to preserve the fruit.  The juice was settled with enzymes < 24 hours and then racked to stainless steel tanks where a cool fermentation was performed for fruit retention.  Yeast lees rich in glutathione were added during fermentation to protect volatile thiols from oxidation. Natural yeast-lees settling occurred for 120 days before the wine was filtered and bottled.