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Wines List

Wine Name

Vntg

#s

Flavor 1

Flavor 2

Flavor 3

Flavor 4

Alc

RS

Tanin

Acid

Quality

Notes

C#33 Lake Mist

12

6

OF Stemmy

OF Ethanol

Int Apple

Hints of CN

13% ??

??

??

??

Stunning

??

Notes

• Vntg = Vintage of the wine
• #s = The number of bottles I have left of this wine
• Flvr # = The first 1-4 flavors or aromas identified.
• Alc = Alcohol level when bottled
• Points = Wine Notebook points that I have personally received from these wines. Others have gotten many other points from them.
• OF = Overflowing
• Fl = Fluttering
• Int = Intense
• Amp = Ample
• Burst = Bursting
• BP = Bell Pepper
• BS = Butterscotch
• GF = Grapefruit
• CN = Cooked Notes
• FN - Floral Notes
• Asp = Asparagus
• Eth = Ethanol
• Veg = Veg
• Lin = Linalool
• Carm = Carmelization
• RS = Residual Sugar

Harvest Information

#	Acid	Color	Grapes	Quality	Skin	Sugar	Vigor
2	2	0	25	3	13	15	22
3	0	13	25	10	17	10	42
4	13	13	25	8	0	12	22
5	11	11	37	8	9	9	40
6	0	1	86	13	11	18	7

Creation

Barrel #1

 #1 - Vintage 4 White Wine

Composition

#	Acid	Color	Grapes	Quality	Skin	Sugar
3	0	13	25	10	17	10
4	13	13	25	8	0	12

Fermentation

Date/Time	Alcohol	Sugar	Tannin	Acid
Year 1,Peret I-1, 10:00Am	0.0%	5.5%	0.0	0.6
I-2 7:22 pm	0.5%	5.2%	0.0	0.6
I-3 5:25 pm	0.8%	5.1%	0.1	0.6
I-4 2:44 pm	1.1%	4.9%	0.1	0.6
I-5 6:00 pm	1.5%	4.7%	0.1	0.6
I-8 8:14 am	2.2%	4.4%	0.2	0.6

Result

Date/Time Bottled	Alcohol	Sugar	Tannin	Acid
	0.0%	0.0%	0.0	0.0

---

Barrel #2

 #2 - Vintage 4 White Wine

Composition

#	Acid	Color	Grapes	Quality	Skin	Sugar
2	2	0	25	3	13	15

Fermentation

Date/Time	Alcohol	Sugar	Tannin	Acid
Year 1, Peret I-1, 10:30Am	0.0%	7.5%	0.0	0.2
I-2 7:27pm	0.7%	7.1%	0.0	0.2
I-3 5:30 pm	1.1%	6.9%	0.0	0.2
I-4 2:48 pm	1.5%	6.7%	0.0	0.2
I-5 6:05 pm	2.0%	6.5%	0.0	0.2
I-8 8:17 am	3.1%	5.9%	0.0	0.2

Result

Date/Time Bottled	Alcohol	Sugar	Tannin	Acid
	0.0%	0.0%	0.0	0.0

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