An abundance of blueberry, blackberry, and plum intermingle on the nose. The palate presents a vanilla laced fruit compote with a refreshingly balanced finish.
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 Notes: Wine rested in barrel for ~9 months; 9 gallons of Merlot was used
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
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