Clones used were Davis 3 and Davis 5 on Richter 110. The average yield was 6.5 tons/ha.
Sugar: 21.8-23°B pH: 3.23 Total acidity: 6.9 g/l
Hand-picked grapes were pressed whole bunch. The juice was left overnight for a coarse settling. Racked to barrel, and left to ferment wild. The wine spent 11 months on the lees in a combination of 225L and 500L French oak barrels, of which 25% were new. Battonage was only done for the first 6 weeks after fermentation. Some of the barrels went through malolactic fermentation, but it was not monitored.
Residual Sugar: 1.30 g/l Alcohol: 13.50% pH: 3. 47 Total Acidity: 5.90 g/l
Drink now, or within 4-5 years from vintage.