Winemaker: Bill Smith and Kim Nichols
Appellation: Howell Mountain
Varietal: 93% Cabernet Franc, 7% Cabernet Sauvignon
Harvest Date: September 15th & October 5th, 2001
Type of Fermentation: 100% Stainless Steel Tank Fermentation w/3X's Daily Pumpovers
Length of Maceration: 38 Days
Barrel Regime: 100% French Oak, 60 gallon barrels, aged for 20 Months (65% new)
Alcohol: 15.0 % by volume
Total Acids: 0.570 g/100 mls
Wine pH: 3.68
Fining and Filtration: None
Case production: 351 – 750 ml/12 Bottle Cases