The grapes for the 2007 Rutherford Cabernet Sauvignon were harvested from the Rutherford District in the center of the beautiful Napa Valley. The harvest date was October 15th with an average sugar of 25.2 degrees Brix with a TA of .62mg/100ml and a pH of 3.46. The wine was fermented in a small stainless steel tank and pumped over 6 times daily for 5 days and aged in new French oak barrels for 20 months.
Cabernet Sauvignon 95% / Petit Verdot 5%
132 cases made.