2017 Cabernet Blend
Made in Petaluma

Picking Date September 18th 2017
499 lbs Cabernet Sauvignon 60%
249 lbs. Merlot 31%
76 lbs. Cabernet Franc 9%
21.6° Brix at harvest
pH 3.52
T.A. 6.15 grams/liter via indicator
7.2 grams/liter via pH meter
Pitched with ICVD21 Yeast
OptiRed added

9/21
pressed off 12.5 gallons of juice for port at 10° Brix

9/28
pressed Yield of 45 gallons

10/14
racked and added 50 ppm SO2
Skunky so treated with copper sulfite

10/23
mixed in 3 gallons of Zin from Sonoma

11/11
Racking and add 20ppm SO2
pH 3.69
T.A. 7.1 gram/liter

9/13/2018
lab test 12.7% ABV

10/30/2018
Rack and add 30ppmSO2
Bottled 38 bottles
wine left 37.75 gallons

10/30/2019
Racking and adding 40ppm SO2
Bottling part of it
wine left 32 gallons

2/7/2020
Bottling after adding 25 ppm SO2
12.5 cases