Titratable Acidity 0.61 grams/100ml
pH 3.59
Alcohol 13.8% vol. 

GRAPE SOURCE
100% WHITE BLUFFS VINEYARD

WINE MAKING NOTES
Brix  23.7
Yeast BCS103
Fermentation
Primary fermentation in stainless steel tanks with pumpovers performed twice daily until optimal extraction was achieved.  Malolactic fermentation followed in oak barrels for 2 weeks.

Barrel Maturation
18 months in a combination of new and neutral French oak barrels.

TASTING NOTES
Bing cherry, plumb and tobacco on the nose with hints of cedar and pine.  The palate explodes with dark red fruits and bright acidity. The wine is full with soft tannins and a lengthy fruit finish.  Enjoy now or in five years with a juicy steak.

AWARDS

Gold Medal – 2015 Cabernet Shootout