2011 Black Russian Red
Two separate estate grown parcels of Saperavi and Sereksiya Charni were used to produce this fine wine. The first was harvested on October 12, 2011. A total of 2.29 tons of clean, ripe fruit was picked and had 23 brix natural sugar, 1.13 TA, and a 3.17 pH. The grapes were de-stemmed and inoculated with yeast. Fermentation lasted for 10 days at 66-78 degrees and the wine was then pressed and transferred to stainless steel barrels.
The second batch was harvested on October 12, 2011. A total of four tons was harvested by hand and had 23 brix natural sugar, 1.01 TA and a 3.14 pH. The grapes were de-stemmed, inoculated with yeast and fermented for 10 days at 64-79 degrees. The wine was then pressed and blended with the other parcel. The blend completed a 100% malo-lactic fermentation and then aged in American oak barrels for 30 months. The wine was then egg white fined, cold stabilized and filtered. It was then bottled on August 20, 2014. The finished wine has 0.71 TA, a 3.55 pH, 0.5% residual sugar and 12.4% alcohol. A scant 283 cases produced.
This vintage of Black Russian Red comes from a nice, ripe grape growing season and it delivers! Aromas and flavors of ripe blackberry, elderberry, raspberry and cranberry are interwoven with sweet oak and velvety tannins. The finish lingers on and on. This vintage is young and benefits from some extended breathing (12-24 hours). It’s an exciting and vibrant youthful wine and has a long life ahead. Enjoy now and easily through 2021. Pair with rich stews, gamey meats, grilled T-bone steaks and the darkest chocolate you can possibly find.