2016 Reserve Cab Franc Merlot

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Tasting Notes

Chocolate covered cherries balance out a nose laced with baking spices and dried herbs, while cocoa and cranberry dominate the palate. The tannins soften in the glass, allowing the fruit to shine through the finish.

An herb rubbed lamb roast or a roast chicken with thyme and onions will highlight the floral Cabernet Franc, while braising short ribs in soy sauce and wine, or grilling a portobello mushroom cap will let the softness of the Merlot shine. Even after dinner, this new release pairs seamlessly with an indulgent flourless chocolate cake.

Gold Medal, Finger Lakes International Wine Competition

Production Notes

Estate Vineyard Block: 54% CF2; 44%MR1; 2%CS1

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; 290 gallons of Cabernet Franc was used, 190 gallons of Merlot was used

Technical Data

Appellation: Finger Lakes

Varietal Composition: 54% Cabernet Franc, 44% Merlot, 2% Cabernet Sauvignon

Alcohol: 12.7%

Residual Sugar: 0.2%

Acid: 5.4 g/L

pH: 3.45

Harvest Date: October 23, 2016

Bottling Date: September 17, 2017

Cases Produced: 191.5

Vegan Friendly: Yes

Tech Sheet

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2016 Reserve Cab Franc Merlot