Titratable Acidity 0.62 grams/100ml
pH 3.56
Alcohol 13.8% vol. / vol.

GRAPE SOURCE                               
100% WHITE BLUFFS ESTATE VINEYARD                              

WINE MAKING NOTES
Brix  23.0      
Yeast BCS103
Fermentation
Yeast inoculation occurred after 24 hours of cold-soaking on the skins, the primary fermentation lasted for 10 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 16 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.

TASTING NOTES
Dark plum, brambly blackberry, cedar and cigar box aroma graces the palate of dark fruit, mocha coffee and vanilla.  The acidity is lively and supports the dark fruit. This wine possesses amazing cabernet characters for its value. Enjoy it before it is gone.