The grapes for the 2006 Rutherford Reserve Cabernet Sauvignon were harvested from the Rutherford District in the center of the beautiful Napa Valley. The harvest date was October 21st with an average sugar of 25.6 Brix, TA of .65mg/100ml and a pH of 3.56. The fermentation was in a small stainless tank, pumped over 6 times daily for 5 days and aged 20 months in new French oak barrels.
Cabernet Sauvignon 89% / Cabernet Franc 7% / Petit Verdot 4%
44 cases produced.