r months before allowing the wine to settle in preparation for bottling.
Cooperage:Barrel fermented and aged six months in new oak:51% American, 33% Hungarian and 16% French.
Analysis:
Harvest Date: October 21, 2004
Brix at harvest: 23.0
Final TA: 0.572
Final pH: 3.77
Alcohol by volume: 14.55%
Tasting Notes: Barrel fermented and aged for seven months in new oak, this wine opens with aromas of tropical fruit, kiwi, honey, citrus and almond
that continue into ? avors of honey cake, spice and