2004 Black Russian Red
Fermentation lasted 10 days at temps of 72-81 degrees and a full malolactic fermentation was completed. The wine was oak aged for 20 months in new and used American oak and then transferred into stainless steel, egg white fined and cold stabilized. The wine was bottled on August 31, 2006
Wine Specs
Vintage
2004
Harvest Date
10/15/2004
Sugar
22.25°
Acid
8.2 g/l TA
pH
3.85
Bottling Date
08/30/2006
Residual Sugar
0.5% RS
Alcohol %
13.2