We are planning on the Cabernet Sauvignon being a blend of Cabernet, Cabernet Franc, Merlot & Malbec.
September 10, 2004
Crushed 0.4 tons of Cabernet Franc and 0.4 tons of Merlot grapes from San Miguel.
September 11, 2004
Crushed 2.0 tons of Cabernet Sauvignon and 0.5 tons of Malbec grapes from Hopland.
Inoculated the must crushed on the 10th with yeast.
September 12, 2004
Inoculated the must crushed on the 11th with yeast.
September 17, 2004
Neil added the Leuconostoc bacteria to get the Malolactic fermentation process started.