Harvest: September 28. 3.1 ton, 23 brix, 8.6 g/l TA, 3.22 pH
Treatment: Destemmed, crushed, 6 day fermentation at 76-89 degrees. 100% malolactic fermentation. Transferred to French oak barrels on Jan 26, 2021.
Current stats: 6.6 g/l TA, 3.74 pH, 0.2% residual sugar,12.9% alcohol. Approximately 192 cases.