2016 Reserve Cabernet Sauvignon

Sold Out

Tasting Notes

An abundance of blueberry, blackberry, and plum intermingle on the nose. The palate presents a vanilla laced fruit compote with a refreshingly balanced finish.

Production Notes

Estate Vineyard Block: 92.8% CS1, 7.2% MR1

Tons: 3.2 Cabernet Sauvignon; 5.35 Merlot

Yeast: Cabernet Sauvignon: RC212 or BM45; Merlot: BRL97

Cold Soak: Cabernet Sauvignon: 4 days; Merlot: no

Fermentation Duration: Cabernet Sauvignon: 16 days, 2-3 punchdowns each day; Merlot: 14 days, 1-2 pump overs each day

Malolactic Fermentation: Cabernet Sauvignon: VP41 ML culture, ~1.5 months;  Merlot: Lallemand beta ML culture, ~1.5 months

Oak Treatment:Cabernet Sauvignon: 1 older oak French barrel, 3 4th-use oak French barrels, and 5 3rd-use oak French barrels;  Merlot: 7 older oak French or American barrels, 2 3rd-use oak French barrels, and 6 4th-use oak French barrels

Additional NotesWine rested in barrel for ~9 months; 9 gallons of Merlot was used

Technical Data

Appellation: Finger Lakes

Varietal Composition:  92.8% Cabernet Sauvignon, 7.2% Merlot

Brix at Harvest: 23.9

Alcohol: 14%

Residual Sugar: 0.3%

Acid: 6.3 g/L

pH: 3.47

Harvest Date: October 23, 2016

Bottling Date: September 8, 2017

Cases Produced: 77

Vegan Friendly: Yes

Tech Sheet

Download the tech sheet
2016 Reserve Cabernet Sauvignon