2021 Saperavi Reserve

Harvest:  October 11, 2021, 8 tons, 20 brix, 12.0 g/l TA, 3.07 pH

Treatment:  Destemmed, crushed, 8 day fermentation at 66-80degrees. 100% malolactic fermentation. Transferred to oak on February 2, 2022.

Current stats:  7.0 g/l TA, 3.49 pH, 0.4% residual sugar, 12.3% alcohol. Approximately 400 cases.  Est. bottling 2024

Tasting notes from John:  Bold and focused. Aromatic and mouth filling. Flowers, brambles, elderberry, cranberry, sour cherry, cassis. Toasted oak and tannins. Still developing and expanding.