LPC Reserve

Merlot / Cabernet Sauvignon 2014

Merlot:LPC_Reserve_MerlotCabSav_2014

Selected blocks were hand harvested in the second week of March with sugar levels between 24.5°B and 25°B. The grapes were destemmed and cold soaked for 48 hours. The pulp was inoculated with selected yeast strains and fermentation took place at 25°C. The wine was pressed at 3°B. Malolactic Fermentation took place in stainless steel tanks and was aged with French oak barrels for 18 months.

Cabernet Sauvignon:

Different blocks were hand harvested during the first week of 2014 at sugar levels between 24.8°B and 25°B. The grapes were destemmed and cold soaked for 48 hours. The pulp was inoculated with selected yeast strains and fermentation took place at 27°C. The wine was pressed at 3°B. Malolactic Fermentation took place in stainless steel tanks and was aged with French oak 9 months.

Available Downloads:

Tasting notes [wpfilebase tag=file id=139 tpl=filebrowser /]

Bottle shot [wpfilebase tag=file id=143 tpl=filebrowser /]