Yorkville Cellars 2004 Petit Verdot

Winemaking Notes:
Grapes were gently crushed, and put in open top fermenters, where they received a minimum three days of cold soak before inoculation with selected yeast strains. Fermentation was held at 80 degrees F, and continued until dryness, about 1215 days. The tanks were drained and pomace transferred by hand to the press where it received a gentle pressing of a maximum of two bars atmospheric pressure. All wine was settled in a tank for 24 hours, then racked into oak cooperage for ageing. We used primarily French oak for this wine. After 20 months in oak, the wine was racked into a tank, fined with organic eggwhites, and loosely filtered before bottling.

Tasting Notes:
Great aromas; mint, fennel seed, blueberry and floral notes. Nice oak throughout, from the nose to the finish. A note of cherry mid palate, finishing with tangy cranberry and boysenberry fruit. Styled like a Northern Italian red, it pairs well with eggplant parmesan, or a cheese plate.

Technical Notes:

Appellation:	Yorkville Highlands
Blend:	Petit Verdot Blended with 8% each Merlot, Malbec and Cabernet Sauvignon
Alchohol:	13.5%
TA:	0.72 g/100mL
pH:	3.42
RS:	0.5%