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
