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
Estate Vineyard Block: 51% MR1; 26% CS1; 23% CF2
Tons: 5.35 Merlot; 3.2 Cabernet Sauvignon; 3.4 Cabernet Franc
Yeast: Merlot: BRL97; Cabernet Sauvignon: RC212 or BM45; Cabernet Franc: RC212, D254, FX10 and 3001
Cold Soak: Merlot: no; Cabernet Sauvignon: 4 days; Cabernet Franc: 4 days
Fermentation Duration: Merlot: 14 days, 1-2 pump overs each day; Cabernet Sauvignon: 16 days, 2-3 punchdowns each day; Cabernet Franc: ~10 days
Malolactic Fermentation: Merlot: Lallemand beta ML culture, ~1.5 months; Cabernet Sauvignon: VP41 ML culture, ~1.5 months; Cabernet Franc: VP41 ML culture, ~1 month
Oak Treatment: Merlot: 7 older oak French or American barrels, 2 3rd-use oak French barrels, and 6 4th-use oak French barrels; Cabernet Sauvignon: 1 older oak French barrel, 3 4th-use oak French barrels, and 5 3rd-use oak French barrels; Cabernet Franc: 7 older oak French barrels and 2 4th-use oak French barrels
Additional Notes: Wine rested in barrel for ~9 months; 600 gallons of Merlot was used, 290 gallons of Cabernet Franc was used
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
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