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Wine Info - 2004 Cabernet Sauvignon
| Vineyard |
| Acres | 1 |
| Clones | 8 |
| Rootstocks | SO4 |
| Training | Head pruned |
| Pruning | Cane pruned |
| Harvest |
| Dates picked | October 10th, 2004 |
| How picked | Hand picked at daybreak |
| Brix | 26.3 |
| TA | 0.56 |
| PH | 3.75 |
| Fermentation info: | |
| 25% whole berries to fermenters, balance lightly crushed |
| 3-day cold soak at 55 degrees F |
| 2 pump-overs per day |
| 90 degree fermentation temp |
| 17 day maceration |
| 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 | 3.94 |
| Alcohol | 15.8 % v/v |
| Residual sugar | 0.03 g/100mL |
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