2006 Cabernet Sauvingon Jeunesse Central Coast

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Production
Machine harvested at night when cool (55°F) and immediately delivered to the winery for crushing and de-stemming. Inoculated with pure yeast culture and fermented at cool temperatures in stainless steel tanks. The pressed wine was then held exclusively in stainless steel to retain freshness.

Style and Description
Youthful nose of fresh berries, cherry and floral aromas, finishing with a soft texture and a hint of sweetness.

Aging
This wine was designed to be youthful, flavorful and enjoyed within four years.

Harvest Analysis Avg. Harvest Brix°: 2.17 TA: 5.03g/L pH: 3.59

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