1999 Stephan Ridge Red

Winemaking:

  • Picked by hand, with grape selection upon arrival at the winery
  • Cold maceration before fermentation
  • Temperature-controlled during fermentation and maceration (between 80-85ยบ F)
  • Maceration between: 21 and 27 days
  • Aging: 70% 1 Year Old, 30% New Oak
  • Length of aging: 13 months
  • No fining, light filtering
  • Blending: 60% Syrah, 40% Cabernet Sauvignon
  • At bottling: Al = 14.5%, Total Acidity in H2So4 = 3.03 g/L, PH =3.80, in Tartaric = 5.60 g/L
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