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
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 Notes: Wine rested in barrel for ~9 months; 290 gallons of Cabernet Franc was used, 190 gallons of Merlot was used
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
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