Our vineyard was planted in Spring, 2010. It consists of 201 Cabernet Sauvignon and 23 Syrah vines. We bottled our first vintage in 2014, but it was only 19% sugar.. or 10% alcohol.
Our vines got Eutypa die-back about three years ago. We have lost 14 vines already, having replaced six already. We will replace the rest this Spring. We bought 500 lbs. of C/S in 2013, which is aging well. I brought some to the wine tasting. I bought 1000 lbs this year. It is now in malelactic conversion. I like Cabernet Sauvignon made from grape juice with at least 26% sugar. It seems to have greater complexity of flavor than lower sugar numbers.
