Muns
Vineyard
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The second harvest occurred on 4-5 September 2004 with 4 tons of grapes from 2.5 acres of Dijon clone 115 (2 tons) and one acre each of Dijon clones 777 (1.2 tons) and 667 (0.8 tons). The exact same number degree-days had accumulated at this harvest as in 2003. The sugar level at harvest averaged 24 Brix, the pH was 3.5 and the TA was 0.9. The wine is aged for 10 months in French oak barrels, with 50% new wood. It was bottled on 13 June 2005. |
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