Mourvedre

MourvedreBlend: Mourvedre

<500 ppm is a low amount of structure found in Pinot Noir and high-yield red wines

and carcinogen formation (ethyl carbamate)

our ever-evolving understanding of vine and wine nutrition necessitates a more holistic understanding of YAN

56 g/L for each gram of malic acid in the unfermented must

45% Cabernet Sauvignon

peak anthocyanin extraction occurs and rapidly begins to fall

In the Saint-Estèphe appellation of Bordeaux

Figure 1 shows the chemical structure of each of these compounds

The resulting wines may have more reductive characteristics or take longer to reach full potential in bottle

the most important window of time is 100 days post-crush when high concentrations of free anthocyanins coincide with high tannin activity

Volatile Acidity

We value extractable anthocyanins because they play a particularly important role in crafting red wine style by modulating astringency