Wine Article
2003 Muir-Hanna Cabernet Sauvignon Particelli Vineyard
Last edited on 9/20/2013 by rjquillin
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Harvest Date: October 21, 2003
Sugar Level: 24.6º Brix
AbV 14.25 (Winery TN's) ~14.9% (bottle label)
TA 0.42 g/100ml
Fermentation: Twelve days with w/2x daily pump overs/punch down. Pressed at 0º Brix.
Malo-lactic: 5 weeks to complete, 3 weeks on ML lees.
Barrel Aging: 26 months in French oak, 20% new. Two rack and returns.
Bottled: 3 March, 2006.
Production: 270 cases
Sugar Level: 24.6º Brix
AbV 14.25 (Winery TN's) ~14.9% (bottle label)
TA 0.42 g/100ml
Fermentation: Twelve days with w/2x daily pump overs/punch down. Pressed at 0º Brix.
Malo-lactic: 5 weeks to complete, 3 weeks on ML lees.
Barrel Aging: 26 months in French oak, 20% new. Two rack and returns.
Bottled: 3 March, 2006.
Production: 270 cases