Our 2013 Cabernet-Merlot has a dark garnet color and shows aromas of black cherry, vanilla, cedar and black spices. The palate is smooth with dusty tannins. Flavors of black cherry, huckleberry jam, tiramisu are abundant. The finish contains soft lingering tannins with a sweet jam-like finish.
100% WHITE BLUFFS VINEYARD
60% Cabernet Sauvignon 40% Merlot
Double Gold Medal - 2016 Florida State Fair Wine Competition
Gold Medal - 2015 Northwest Food and Wine Festival Judging
Silver Medal - 2015 Tri-Cities Wine Festival
WINE MAKING NOTES
Harvest Date: From October 1st to November 15th, 2013
Brix: Merlot 23.5, Cabernet Sauvignon 23.8
Yeast: BCS103 Saccharomyces cerevisiae, Syrah, Saccharomyces cerevisiae
Fermentation: Yeast inoculation occurred after 24 hours of cold-soaking on the skins, the primary fermentation lasted for 6 to 15 days, then the wine was drained and the skins pressed to a combination of new and neutral French and American Oak barrels for malolactic fermentation which lasted for 28 days. Racking Occured 2 weeks after the completion of malolactic fermentation and then every 6 months. The Wines were matured in oak for 18 months and topped with the best wine in the house every month.
Titratable Acidity: 0.71 grams/100ml
Alchohol: 13.8% by vol.
Bottled: April 2015