AREA
Barboursville, Virginia Appelation

GRAPES
Merlot 55%,
Cabernet Franc 19%,
Cabernet Sauvignon 9%,
Petit Verdot 17%

ALCOHOL LEVEL
13% vol.

BOTTLE SIZE
75 cl.

TYPE SOIL
Froma a blend of up to 6 parcels parcel facing east to west and between 200-300 meters, the vines grow inwell Davidson clay loam soil of variable vigor formed from weathered greenstone, the subsoil is a slightly acidic dark red permeable clay.

TRAINING METHOD
Double Guyot (cane pruned)

PLANT DENSITY
4.166 per hectare (1,686/acre)

YIELD
60-70 quintals per hectare (2.5-3.1 tons/acre)

VINIFICATION AND AGEING
Grapes are crushed destemmed and cold soaked at 12 Celsius for 2 days then fermented at 27-30 Celsius for 6-10 days, followed by a post maceration for up to 15 days. Malolactic fermentation occurs in stainless steel then the wine is transferred to 40% new 60% 2 year old Allier French oak barrels for 12 months. A further 6-9 months in stainless steel and 6-12 months in bottle is allowed before release.