White cherry and fresh herbs on the nose open to tobacco and cherry cola on the palate. Firm acidity is complimented by black raspberry on the finish.
The light and smooth characteristics of this wine make it very flexible to a variety of food pairing.
The Cabernet Franc was harvested in two lots on 10/30/14 and 11/4/14 with an average chemistry of 21.4 Brix, 7.1TA and 3.34 pH. The Cabernet Sauvignon was harvested on 11/4/14 with harvest chemistry of 22 Brix, a TA of 10.7 and a pH of 3.21. The Merlot was harvested on 10/30/14 with harvest chemistry of 22 Brix, 8.2 g/L TA, and a pH of 3.35. And the Gamay was harvested on 10/13.14 with a harvest chemistry of 20.6 Brix, 11.2 g/L TA and a pH of 3.13.
Each lot was fermented separately, with the Cabernet Fran, Cabernet Sauvignon, and Merlot aged individually in mixed French/American oak barrels, and the Gamay aged in stainless steel.
The blend was assembled in July 2015, cold-stabilized at 35F for 3 week and sterile filtered at fermentation, and was bottled on 8/19 and 8/20/14.
Appellation: Finger Lakes
Varietal Composition: 76% Cabernet Franc, 18% Cabernet Sauvignon, 3% Merlot, 3% Gamay Noir
Alcohol: 12.8%
Residual Sugar: 0.3%
Acid: 6.2 g/L
pH: 3.61
Harvest Date: October 30, 2014
Bottling Date: August 20, 2015
Cases Produced: 631
Vegan Friendly: Yes
