| Vineyard |
| Acres | 4.5 |
| Clones | Cabernet Sauvignon 7, 8, 337; Merlot 181 |
| Rootstock | 7 on 101-14, 8 on SO4, 337 on 101-14, Merlot on 101-14
|
| Training | 90% Cordon-trained, 10% Head-trained
|
| Pruning | 90% Spur-pruned, 10% Cane-pruned
|
| Harvest |
| Date picked | October 2, 6, 7, 8, 2009 |
| Harvesting | Hand-picked and hand-sorted in the field |
| Processing | Hand-sorted and hand-destemmed |
| Brix | 27.1 – 29.4 |
| TA | 0.39-0.44 |
| PH | 3.88-4.09 |
| Fermentation info: | |
| Fermented in 1-ton lots |
| 25% whole berries to fermenters |
| 3-day cold soak at 48-55 degrees F |
| 2-3 punch downs per day |
| 85-88 degree fermentation temp |
| Maceration days | 28-35 day macerations |
| Pressed to 1.1 bar, combined with free-run immediately |
| Aging |
| Oak type | 100 % French oak (Saury, Sylvain, Demptos, Gamba, Bel Air) |
| Ages | 100% New |
| Forests | Center of France, Allier, Troncais |
| Toast levels | Medium plus |
| Time in barrels | 22 months |
| Rackings | 2-3 per year |
| Wine |
| Blend | 90% Cabernet Sauvignon, 10% Merlot |
| TA | 0.56 g/100mL |
| PH | 3.93 |
| Alcohol | 15.2 % abv (alcohol by volume) |
| Residual sugar | < 0.2 g/100mL (%) |
