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• Wine 2008 Wellington Vineyards Cabernet Sauvignon Mohrhardt Ridge
  Harvested: Oct. 25, 2008 Aged 18 months in French and American oak (mostly French), approx. 40% new. Bottled May 18, 2010, unfined and lightly filtered, already is throwing sediment. Ingredients: grapes, yeast and bacteria cultures, oak components from barrel aging, natural & added sulfites. Alc... read more
• Wine 2009 Wellington Vineyards Merlot
  Harvested: Sept. 30 - Oct. 6, 2009 Aged 18 months in French oak, approx. 30% new. Bottled April 7, 2011, unfined and lightly filtered, will throw sediment. Ingredients: grapes, yeast and bacteria cultures, tartaric acid (from grapes), oak components from barrel aging, natural & added sulfites. A... read more
• Wine 2008 Wellington Vineyards Cabernet Sauvignon
  Composition: 81% Cabernet sauvignon, 13% Petit Verdot, 6% Cabernet Franc Alcohol: 14.0% pH: 3.6
• Wine 2009 Dry Creek Vineyard Cabernet Sauvignon Dry Creek Valley
  Composition: 86% Cabernet Sauvignon, 4% Merlot, 4% Cabernet Franc, 3% Malbec, 3% Petit Verdot, Fermentation: Fermented 28 days; pumped over twice daily during fermentation Barrel Aging: 20 months in French, American and Hungarian oak; 30% new oak Alcohol: 13.5% Total Acidity: 0.58/100mL pH: 3.... read more
• Producer Stolo Family Vineyards
  http://www.stolofamilywinery.com Stolo Family Winery website Located just minutes from Main Street in downtown Cambria, Stolo Family Winery can be found 1.5 miles up scenic Santa Rosa Creek Road. The rural grounds are home to a late 19th century dairy barn & farm house, and the only vineyard and... read more
• Producer Vallantica
  http://www.vallantica.com/it/cantina/vini.asp
• Wine 2012 Vallantica Grechetto Umbria IGT
  http://www.vallantica.com/download/vallantica-vino-grechetto.pdf
• Producer Hammel GmbH
  http://www.weinhammel.de/
• Wine 2008 Gloria Ferrer Pinot Noir Jose S. Ferrer Estate
  AbV: 13.5% pH: 3.83 TA: .58 grams/100 ml Production: 6490 bottles (per bottle label); 500 cases (per winery website) WINEMAKING • The grapes were de-stemmed and lightly crushed • Cold soaked for three days, then fermented at 85 ̊F • Gentle pump-overs three times daily • Racked and... read more
• Producer Mac Forbes
  http://www.macforbes.com/

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