Wine Info - 2006 Cabernet Sauvignon
| Vineyard | ||
|---|---|---|
| Acres | 1 | |
| Clones | 8 | |
| Rootstock | SO4 | |
| Training | Cordon trained | |
| Pruning | Spur Pruned | |
| Harvest | ||
| Date picked | October 9, 2006 | |
| Harvesting | Hand-picked and hand-sorted in the field | |
| Brix | 26.5 | |
| TA | 0.61 | |
| PH | 3.79 | |
| Fermentation info: | ||
| Fermented in 1-ton lots | ||
| 25% whole berries to fermenters | ||
| 3-day cold soak at 48-55 degrees F | ||
| 3 punch downs per day | ||
| 85-88 degree fermentation temp | ||
| 36 day maceration | ||
| Pressed to 1.1 bar, combined with free-run immediately | ||
| Aging | ||
| Oak type | 100 % French oak (Berger, Saury, Sylvain, Demptos) | |
| Ages | 100% New | |
| Forests | Center of France, Allier, Tronçais | |
| Toast levels | Medium plus | |
| Time in barrels | 22 months | |
| Rackings | Seven quarterly rackings | |
| Wine | ||
| TA | 0.56 g/100mL | |
| PH | 3.92 | |
| Alcohol | 15.2 % abv (alcohol by volume) | |
| Residual sugar | > 0.02 % (g/100mL) | |