Total Cases: 194 six-packs
Harvest Dates:
Bottling Date: October 5, 2006
Release Date: June 2011
Average Degree Brix:
Titratable Acidity: 5.35 g/L
pH at Bottling: 3.70
Alcohol Level: 14.5%
Blend/Composition: 100% Cabernet Sauvignon
Fermentation:
Aging: 24 months in tight-grain Allier, 85% new
Racked: