(PreOrder) 2023 Saperavi Reserve

Harvest:  October 5, 2023, 4.4 tons,19.2 brix, 15.0 g/l TA, 3.10 pH

Treatment:  De-stemmed, crushed, 9-day fermentation at 73-81 degrees. 100% malolactic fermentation. Transferred to oak on January 8, 2024.

Current stats:  9.2 g/l TA, 3.57 pH, 0.4% residual sugar, 12.4% alcohol. Approximately 320 cases. Est. bottling 2026 Note: TA will be adjusted when it is transferred out of oak.

Tasting notes from John: Enticing floral aromatics. Pomegranate, cranberry, tart cherry…this will evolve very, very nicely