CALIFORNIA CABERNET SAUVIGNON
Vineyards & Cellar Treatment
This wine comes from three different vineyards, Russian River, Sonoma county and Mendocino county. The California Cabernet Sauvignon harvested at 22.6 brix and 0.75 acid. The pH measured 3.39.
The wine underwent a warm, nine day fermentation in stainless steel with temperatures rising as high as 81 degrees F. Processing was kept to a minimum: no fining, centrifuging, or cold stabilization deemed necessary. The wine was bottled after two years in French and American oak.
"We intended to produce a very full bodied wine, and definitely achieved that," says Ozdiker. That despite the fact that the wine contains 10% Merlot and 7% Cabernet Franc. The wine has 12.5% alcohol and total acid of 0.061 volatile acidity. Ozdiker figures it will do well five to ten years from the vintage. ------- Armagan Ozdiker, Proprietor