It's below 1.000 (0.996, I think). I should be taking a bit better notes with this, but I've got tons of beer stuff I'm doing and it hasn't been on the front burner, so to speak. I believe I used Montrachet yeast, or maybe Cotes de Blanc (I forget what I had in the fridge) and probably added nutrients.
After looking at some notes I believe I added 1.5 lb sugar to the 3 gallons, bringing it to 1081 OG (11.2 %abv now).
I'll pour a few samples and dose with acid blend, then add oak if I still want it, starting at 3/4 oz for a week.
Thanks for the help!