Estate Reserve

Estate ReserveBlend: 42% Merlot, 37% Cabernet Franc, 21% Cabernet Sauvignon

while oxidative treatment will also influence tannin activity and therefore texture

but recent studies have shown that free anthocyanins in red wines complex with free SO2 converting most of it into its inactive bound form

Iron-Reactive Phenolics

1021/jf9806309

Lactic Acid

likely only decreasing 10-20% within the first year due to its protein-precipitable tannin fraction

Parameters: Extractable Anthocyanins

Blend: Petit Verdot

simpler structures make faster fermentations and simpler flavors

soil organic matter

33% Graciano

Acetic acid accounts for over 90% of “Volatile Acidity”