Hi, this is Scott Harvey posting in reponce to the most recent postings on this wine. Having made the wine, I think they are accurate and describe the wine well. I made this wine with a pH below 3.6 more in the old world style. Right now the wine is going through the awkward stage where the tannin molecules are linking up to produce longer but fewer molecules of which some will precipitate out much as Port does while crusting. When the wine comes out of this stage it will have lost some of it's fresh fruit in exchange for bottle bouquet. Hopefully, the lower pH will have held the wine well enough to develop into a beautiful Napa Cab. of old.
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