300 cases produced
• ABV: 13.1%
• pH: 3.4
• TA: 0.6 g/100mL
• Dry (Glucose/Fructose 0.1 g/L)
• Vines planted in 2011 in San Pasqual Valley, in northeastern San Diego
• Organically farmed (non-certified)
• Vineyard soils: Visalia sandy loam
• Pick date: September 17, 2021
• Brix at harvest: 21.5º
• Hand-picked at sunrise
• Destemmed for native primary fermentation (14 days)
• Pressed to neutral French oak barrels after primary fermentation, completed ML
• 4 months in barrel before bottling
• SO2: 15 ppm before bottling (only addition of any kind)
• Unfined, unfiltered, not cold-stabilized
• Bottled January 12, 2022
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