WINE EVALUATIONTechnical Data


WINE TECHNICAL DATA SHEETS Sheet Used to Present Data Regarding That Bottle’s Vitification and Vinification Processes

  • Wine Technical Data Sheets Are Useful For Comparing Different Vintages or Varietals From Different Regions, They Don’t Assure Quality But Help With the Evaluation of Wine. Data Sheets Don’t Define the Quality of a Wine, But it Can Help You Understand a Particular Wine, Especially When Comparing to a Different Vintage of Region.
  • PHILOSOPHY? How is Wine Quality Assessed?”
    • Generally Everything is On a Grander Scale. Quality Wines Show an Enhanced Spectrum of Flavors, and Increased Aromatic Levels. Quality Wine Show True Varietal Characteristics While Being More Complexed, Dense and Have Longer Finishes.

TECHNICAL WINE DATA SHEET

  • Winery Information
    • PRODUCER:  Stag’s Leap Wine Cellars
    • ADDRESS:  5766 Silverado Trail
    • EMAIL ADDRESS:  Stagsleapwinecellars.com
  • Vineyard Information
    • VINEYARD:  Faye
    • PLANTED:  1986
    • VARIETY:  Cabernet Sauvignon, Malbec, Petit Verdot
  • Harvest Information
    • APPELATION:  Napa AVA. Vintage: 2012
    • VINEYARD:  Xanadu Vineyards Brix: 26*
    • VINETAGE:
    • HARVEST DATE:  September 28 — October 3, 2012 Yields:
    • YIELD:
    • BRIX:  White- 16* to 24*   |   Reds- 20* to 28*
  • Vinification Notes
    • BARREL FERMETNED:  50%
    • FERMENTATION:  10-12 Days at 83*F
    • MALOLACTIC FERMENTATION:  50%
  • Production/ Technical Data
    • VARIETAL CONTENT:  Cabernet Franc 60%, Cabernet Sauvignon 20%, Petit Verdot 20%
    • ALCOHOL/ Abv:  14.5%
      • Range– 5* to 16*
    • TOTAL ACIDITY/ TA.:
      • Expressed as–  Grams Per Liter G./ L.
      • Range– Whites- 6.0 to 9.0 G./ L.   |   Reds- 6.0 to 7.0 G./ L.
    • VOLATILE ACIDITY/ VA.:
    • TITRATABLE ACIDITY: 0.69 G./ 100 ML.
    • POTENTIAL HYDROGEN/ PH.: 3.42
      • Range Whites- 3.0 to 3.5   |   Reds-3.4 to 3.7
    • RESIDUAL SUGAR/ RS.:
      • Expressed as–  Grams Per Liter G./L. or as a Percentage of Weight to Volume
      • Range– Dry Wine: Under 1%   |   Off-Dry: 1% to 3%   |   Sweet: 5%
    • DRY EXTRACT:
  • Cooperage
    • COOPERAGE: Oregon Oaks Barrel Aging: 23 Months in Barrel
    • AGE Of BARREL: 50% New, 50% Second Vintage Toast: Medium
  • Flavors
    • SIGHT:
    • AROMA:
    • PALATE:
    • STRUCTURE:
  • Business
    • PRICE: 38$ Cases Produced: 1,420
    • BOTTLEING DATE: May 2013 Release: April 2015

WINE EXPRESSION BAR On the Back of Some German Bottles Are a Thin Strip With Sweetness, Aging, ABV. Information.

  • PHILOSOPHY? Should There Be a Label On Wines Stating All of the Ingredients Naturally Occurring or Added During the Wine Making Process?”
    • Natural and Organic Wine-Makers Are Pushing For Transparent Labeling For All Ingredients Put Into Wine. Presently In the Wine Industry There is No Mandatory Wine Information On Labels.
  • CONTENTIOUS ISSUE!  it’s Alright For Wine Producers to Be Reluctant to Discuss Exactly What They Did or Used On the Wine Even Though is Was Completely Legal!”
    • YESLegally There is Nothing That States Producers Have to State What Procedures They Used In Wine Making.
    • NOWith an Eye On Transparence I Think It’s a Good Idea For the Wine Producer to State What They Did or Didn’t Do When Making the Wine.


**Refer to “BIBLIOGRAPHY/ SOURCES” For Details On Scholarly Works Referenced