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.
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.
