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

Production Notes

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 NotesWine rested in barrel for ~9 months; 600 gallons of Merlot was used, 290 gallons of Cabernet Franc was used

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

Tech Sheet

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2015 Reserve Cabernet Sauvignon