Cedar, cinnamon, and leather accentuates a nose of cranberries and violets. Red plum and cocoa intermingle with soft vanilla undertones on the palate, with a strong tannin and acid balance.
Silver Medal, Finger Lakes International Wine Competition
88 points, Wine Spectator
Estate Vineyard Block: 93.1% CS1; 6.3% MR1; .6% CF2
Tons: 3.2 Cabernet Sauvignon, 1 Merlot, .8 Cabernet Franc
Yeast: Cabernet Sauvignon: D254, FX10 nad BM45; Merlot: BM45 Cabernet Franc: 3001
Cold Soak: Cabernet Sauvignon: 4 days; Merlot: no; Cabernet Franc: 4 days
Fermentation Duration: Cabernet Sauvignon: 7 days, 2-3 punchdowns each day; Merlot: 8 days, 1 punchdown each day; Cabernet Franc: 6 days, 2-3 punchdowns each day
Malolactic Fermentation: Cabernet Sauvignon: VP41 ML culture, ~2 months; Merlot: Lallemand beta ML culture, ~1 months; Cabernet Franc: VP41 ML culture, ~.5 month
Oak Treatment: Cabernet Sauvignon: 7 older oak French barrel, 2 3rd-use oak French barrels; Merlot: 1 4rd-use oak French barrels; Cabernet Franc: 2 older oak French barrels; One barrel was 50/50 Cabernet Sauvignon and Merlot
Additional Notes: Wine rested in barrel for 8-9 months
Appellation: Finger Lakes
Varietal Composition: 51% Merlot, 26% Cabernet Sauvignon, 23% Cabernet Franc
Alcohol: 13.8%
Residual Sugar: 0.2%
Acid: 5.4 g/L
pH: 3.6
Harvest Date: October 19, 2016
Bottling Date: September 7, 2017
Cases Produced: 504.7
Vegan Friendly: Yes
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