Pine Ridge Winery established 1978Producing classically proportioned AVA specific Cabernet Sauvignon Wines from:

Howell MountainRutherford

Oakville Stags Leap

Napa Valley

APPLIED USE OF PHENOLIC DATA AT PINE RIDGE WINERYJason Ledbetter-JasonL@pineridgewine.com

APPLIED USE OF PHENOLIC DATA AT PINE RIDGE WINERY

• Wine Style/Objective– Wines that represent the style and terroir of the

AVA in which they are grown.– Elegant, rich and full mid palate with balance

throughout.– Educated extraction of Tannin to balance and bind

with the Free Anthocyanin within each Vintage.

APPLIED USE OF PHENOLIC DATA AT PINE RIDGE WINERY

5-8 ton fermentors for the lots discussed today

APPLIED USE OF PHENOLIC DATA AT PINE RIDGE WINERY

LOT VINTAGE VARIETY AVA TANT FANT BANT TANNIN IRPs DAY

CSPRW7 2012 CAB S STAGS 709 467 221 563 1786 DAY 26

STAGS BLEND 2011

2011 CAB S STAGS 637 493 149 632 1719 CURRENT

2012 winemaking protocol. 2-3 day cold soak. Brix 26. All free run juice. 14 days on skins.2 times as many pump-overs compared to 2011.

2011 winemaking protocol. No cold soak. Average Brix 25. 25% press wine blended back.Average 8 ½ days on skin before pressing. ½ the p/o compared to 2012.

APPLIED USE OF PHENOLIC DATA AT PINE RIDGE WINERY

LOT VINTAGE VARIETY AVA TANT FANT BANT TANNIN IRPs DAY

CSPRW7 2012 CAB S STAGS 709 467 221 563 1786 DAY 26

STAGS BLEND 2011

2011 CAB S STAGS 637 493 149 632 1719 CURRENT

LOT VINTAGE pH TA VA ALCOHOL

CSPRW7 2012 3.83 6.2 g/L 0.43 g/L 14.6

STAGS BLEND

2011 3.65 6.4 g/L 0.58 g/L 14.6

APPLIED USE OF PHENOLIC DATA AT PINE RIDGE WINERY

LOT VINTAGE VARIETY AVA TANT FANT BANT TANNIN IRPs DAY

CSPRW7 2012 CAB S STAGS 1080 946 83 397 1560 15 BRIXDAY 6

CSPRW7 2012 CAB S STAGS 1077 931 96 521 1916 7.5 BRIXDAY 8

CSPRW7 2012 CAB S STAGS 797 581 187 659 1906 DAY 15PRESSED

CSPRW7 2012 CAB S STAGS 763 541 196 640 1882 DAY 18

CSPRW7 2012 CAB S STAGS 716 485 206 603 1831 DAY 23

CSPRW7 2012 CAB S STAGS 709 467 221 563 1786 DAY 26

We see a strong correlation with sensory evaluation of high end (A) lots and bound anthocyanin

Bound anthocyanin contributes to the volume of the mid palate while stabilizing color

APPLIED USE OF PHENOLIC DATA AT PINE RIDGE WINERY

• CO-FERMENTATION WITH HIGH COLOR VARIETALS• COLD SOAK PUMP OVERS• DELESTAGE• SPARGING STONE• EARLY BLENDING/TOPPING• pH MANIPULATION?

APPLIED USE OF PHENOLIC DATA AT PINE RIDGE WINERY

LOT VINTAGE VARIETY AVA TANT FANT BANT TANNIN IRPs DAY

pH 2.75

2012 CAB S NAPA 823 617 191 365 1405 2/9/13

pH 3.63

2012 CAB S NAPA 605 446 146 282 1190 2/9/13

pHNO ADD

2012 CAB S NAPA 599 456 130 396 1347 2/9/13

pHLO-HI

2012 CAB S NAPA 730 543 171 429 1475 2/9/13

Pine Ridge Winery established 1978Producing classically proportioned AVA specific Cabernet Sauvignon Wines from:

Howell MountainRutherford

Oakville Stags Leap

Napa Valley

APPLIED USE OF PHENOLIC DATA AT PINE RIDGE WINERYJason Ledbetter-JasonL@pineridgewine.com