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 fl avors of honey cake, spice and