2001 Stephan Ridge Red

Winemaking:

  • Picked by hand, with grape selection upon arrival at the winery
  • Cold maceration (around 50º F) before fermentation
  • Temperature-controlled during fermentation and maceration (between 80-85º F)
  • Maceration between: 17 and 24 days on the cap
  • Malolactic fermentation: 100% in barrels
  • Aging: 70% 1 year French oak barrel - 30% 2 year French oak barrel
  • Length of aging: 13 months
  • At bottling: Al = 14.6%, Residual Sugar = 0.91 g/L, Total Acidity in H2So4 = 4.14 g/L, PH = 3.95
  • No fining, light filtration
  • Blend: 70% Syrah, 30% Cabernet Sauvignon
  • Bottling: April 2, 2003

    Tasting Notes:

    A bright, cherry red color is confirmed by a nose redolent of macerated strawberries and cherries. Red fruit flavors softly and impressively attack the palate. Perfect for casual barbeques, or by itself.

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