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90% Cabernet Sauvignon, 6% Cabernet Franc, 4% Petit Verdot 35% Rutherford, 30% Stags Leap District 20% Diamond Mountain District, 15% Howell Mountain Brix at Harvest 26.4 ̊ pH 3.75 Total Acidity 5.8g/L Alcohol 14.8% October 2016 Release
Yury
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90% Cabernet Sauvignon, 6% Cabernet Franc, 4% Petit Verdot 35% Rutherford, 30% Stags Leap District 20% Diamond Mountain District, 15% Howell Mountain Brix at Harvest 26.4 ̊ pH 3.75 Total Acidity 5.8g/L Alcohol 14.8% October 2016 Release
Yury