Vineyard Source: Frank and Beth Leed’s Vineyard in Rutherford
Harvest Date: October 1, 2009
Lab (harvest):
Brix – 25.8% sugar
pH – 3.85
Total Acidity – 4.6 grams/liter
Quantity Produced: 437 cases (12 x 750ml)
Date of Bottling: November 2, 2011
Barrels: 12 months in 50% new and 50% one year old French oak
Lab (bottling):
pH – 3.80
Total Acidity – 5.5 grams/liter
Volatile Acidity - .052 grams/liter
Free Sulfur Dioxide – 29 parts per million
Total Sulfur Dioxide – 73 parts per million
Alcohol – 13.88%

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