2013 Black Russian Red
A total of 4.42 tons of estate grown Saperavi and Sereksiya Charni grapes were harvested by hand on October 17, 2013. They had 21 brix natural sugar, 1.02 TA and a 3.18 pH. The grapes were de-stemmed, crushed and inoculated with yeast. Fermentation lasted for eight days at 62-77 degrees and the must went through 100% malolactic fermentation. The must was then pressed and the wine was then aged in seven year old and new American oak barrels for 27 months. The wine was then transferred into stainless steel, egg white fined and cold stabilized. It was then filtered and bottled on July 19, 2016. The finished wine has 0.66 TA, a 3.42 pH, 0.5% residual sugar and 12.4% alcohol. 183 cases produced.