2016 RED BLEND - Virbmedia.virbcdn.com/files/...TastingNoteRedBlend2016.pdf · 2016 RED BLEND 50%...
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2016 RED BLEND 50% GRENACHE ● 39% SYRAH 11% MOURVÈDRE • All the fruit is hand harvested. • Cooled overnight in the cold room. • Natural fermentation allowed to take place in concrete open top fermenters. • Small portion of whole cluster fermentation. • Hand punch downs on daily basis. • Fermentation takes about 14 days to complete. • Pressed in a basket press. • Maturation in 500L barrels. • 12 Months in oak. • No new oak. 2nd to 5th filled barrels used. • French oak. • Southern Rhône style red wine. Alc: .............. 13.42 % vol pH: ............... 3.54 TA: ............... 5.68 g/ℓ Rs: ............... 1.78 g/ℓ WINE OF ORIGIN COASTAL REGION
Transcript of 2016 RED BLEND - Virbmedia.virbcdn.com/files/...TastingNoteRedBlend2016.pdf · 2016 RED BLEND 50%...
2016 RED BLEND 50% GRENACHE ● 39% SYRAH
11% MOURVÈDRE
• All the fruit is hand harvested. • Cooled overnight in the cold room. • Natural fermentation allowed to take place in concrete open top
fermenters. • Small portion of whole cluster fermentation. • Hand punch downs on daily basis. • Fermentation takes about 14 days to complete. • Pressed in a basket press. • Maturation in 500L barrels. • 12 Months in oak. • No new oak. 2nd to 5th filled barrels used. • French oak. • Southern Rhône style red wine.
Alc: .............. 13.42 % vol
pH: ............... 3.54
TA: ............... 5.68 g/ℓ
Rs: ............... 1.78 g/ℓ
WINE OF ORIGIN COASTAL REGION
