2018 Waters Edge

Varieties: 60% Merlot, 22.5% Cabernet Sauvignon, 17.5% Cabernet Franc

Growers: Herman Vineyards, Hinkelman Farm, and MSU’s SWMREC Station

pH: 3.60

Titratable Acidity: 5.4 g/L (as tartaric)

Residual Sugar: 0% (0.0 g/L)

Alcohol by Volume: 12.0%

Winemaking Notes: Aged in French oak barrels for ten months before bottling. Only two barrels produced, this is a delightful red table wine

Tasting Notes: Medium in body with refined tannins, this Bordeaux-style blend shows how great Southwest Michigan reds can be

Cheese Pairings: Monterey Jack and smoked cheeses