2015 Reserve Cabernet Sauvignon


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Tasting Notes

Blackberries lead the nose to notes of smoke and forest floor. On the palate, firm tannins support cassis and sweet vanilla, with a strong black fruit finish.

Steak, roast lamb, beef and venison are classic pairing partners. Grilled red meats are particularly complimentary—substitute portobella for a lighter, vegetarian option.

90 points, Wine Enthusiast Magazine

88 points, Wine Spectator

Winemaker's Notes

2 tons of Cab Sauvignon were harvested on 11/10/15, with chemistry (after 4 days of cold soak) of 22.9 Brix, a TA of 7.7, and a pH of 3.50. It was crushed, de-stemmed, and pumped to 3 wooden bins, which were chilled. After the 4-day cold soak, the musts were warmed and inoculated. The fermentations  lasted for 7 days with 2 or 3 punch downs per day, and  temperatures that peaked between 88 and 93F.  They were pressed on 11/21/15 then racked to barrels 8 to 12 days later. The barrels included 7 older French oak barrels, and 2 3rd-use French oak barrels. The wine was inoculated with malo-lactic culture on the day of racking into barrel days later, and ML finished by early January.

The Merlot fruit was harvested on October 17, 2015 (21.4 Brix, pH of 3.35), and the Cabernet Franc fruit was harvested on 10/27/15 (TA 6.4 g/L, and a pH of 3.55).

The wine was racked from barrel and blended on August 3, 2016, after 8-9 months barrel aging, and was chilled to 35F for 2 weeks for cold stabilizationIt was coarse filtered off the tartrates, then sterile filtered at bottling on 08/25/16.

Technical Data

Appellation: Finger Lakes

Varietal Composition:  93% Cabernet Sauvignon, 6.3% Merlot, .6% Cabernet Franc

Alcohol: 13.4%

Residual Sugar: 0.3%

Acid: 6.1 g/L

pH: 3.38

Harvest Date: November 10, 2015

Bottling Date: August 25, 2016

Cases Produced: 191.5

Vegan Friendly: Yes

2015 Reserve Cabernet Sauvignon