Wine Article

DRINKABILITY Tempting now, but the true potential will not be realized until 2018.

GRAPE VARIETIES 70% Merlot
21% Cabernet Sauvignon
4% Cabernet Franc
3% Petit Verdot
2% Malbec
VINEYARD SIZE 80 acres (32 ha)
SOIL TYPE Mix of sand, clay,
rock and gravel
VITICULTURE
TRELLISING SYSTEM Bi-lateral cordon with
vertical shoot positioning
PLANTING DENSITY 1,606 plants per acre
3,968 plants per ha
YIELDS 50 hl/ha
VINE MANAGEMENT Hand leaf thinning
Green harvesting
HARVEST DATE BRIX AT HARVEST
Merlot 27.SEP.2007 25
Cabernet Sauvignon 30.OCT.2007 25
Cabernet Franc 06.OCT.2007 25
Petit Verdot 29.OCT.2007 25
Malbec 04.OCT.2007 24

VINIFICATION
Grapes are hand sorted upon arrival at winery,
destemmed and crushed. Fermentation occurred
in 17 stainless-steel custom-made cone-shaped
fermentation tanks for a period of 10 days at a
temperature of 28°C.
The caps are hand punched during pigeage.
Remontage, or pumping over, takes place
using 4 Italian Francesca pumps. Following
fermentation, the free-run wine is slowly
transferred into oak barrels.

AGING 20 months in 60/40 split of
new and one-year-old French
oak barrels
RACKING Every three months by gravity
TOTAL PRODUCTION 15,000 cases (6’s)
BOTTLING CHEMISTRIES
ALCOHOL 13.9%
RS 0.55 g/l
PH 3.82
TOTAL ACIDITY 6.2 g/l tartaric acid