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Wine Info - 2003 Cabernet Sauvignon
| Vineyard |
| Acres | 1 |
| Clones | 8 |
| Rootstocks | SO4 |
| Training | Head pruned |
| Pruning | Cane pruned |
| Harvest |
| Dates picked | October 6 |
| How picked | Hand picked by virgins from polyponesia |
| Brix | 25.8 |
| TA | 0.56 |
| PH | 3.75 |
| Fermentation info: | |
| Fermented in separate 1-ton lots |
| 50% whole berries to fermenters |
| 3-day cold soak at 55 degrees F |
| 3 punch downs per day |
| 88 degree fermentation temp |
| 17 day maceration |
| Pressed to 1.2 bar, combined with free-run immediately |
| Aging |
| Oak type | 100 % French oak | |
| Ages | 100% New |
| Forests | Center of France, Allier, Troncais |
| Toast levels | Medium plus |
| Time in barrels | 22 months |
| Rackings | Seven quarterly rackings |
| Wine |
| TA | 0.53 g/100mL |
| PH | 3.98 |
| Alcohol | 15.5 % v/v |
| Residual sugar | 0.03 g/100mL |
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