2021 Saperavi

Harvest:  October 22, 2021, 9.9 tons, 17 brix, 12.5 g/l TA, 3.12 pH

Treatment:  Destemmed, crushed, 7 day fermentation at 66-80degrees. 100% malolactic fermentation. Transferred to oak on March 30, 2022.

Current stats:  7.1 g/l TA, 3.44 pH, 0.4% residual sugar, 11.8% alcohol. Approximately 400 cases. Est. bottling 2023

Tasting notes from John:  Light, crisp, fruit explosion. Red currant, cranberry, lemon oil. Chillable. A highlight for acid lovers.