2017 Merlot – Robert Clay Vineyard

plum
sandalwood
redcurrant
jackfruit
cedar
S- dry
A-med+
T=High
A-Med +
B=Med +

Fermenting
100% Stainless Steel Fermenter for 6 days

Aging
100% neutral oak for 28 months

Lab Analysis at Bottling
Metric
Value
Unit
Alcohol
13.3
%
Residual Sugar
0
g/L
pH
3.63
----------
Total Acidity
5.33
g/L
Malic Acid
0.1
g/L
Volatile Acidity
0.19
g/L
Sulfur Dioxide (SO2)
32
ppm
Dissolved Oxygen (DO)
0.8
g/L
Bottle Vacuum
-15
psi

Pan seared New York Strip with Horseradish Mint Glaze and twice baked smoked potato