2017 Dry Rose

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Tasting Notes

An explosion in the glass of raspberry and white cherry underlay freshly crushed herbs, and leads to an alluring presence of strawberries and cream. The soft effervescence on the mid-palate allows the juicy cranberry finish to linger.

The versatility of dry rosé knows no bounds. Enjoy for brunch with eggs bennedict, on the patio in the afternoon with assorted goat cheeses and fruits, at the dinner table with salmon or even with strawberry rhubarb pie; the 2017 will be a refreshing addition to every meal.

Best Pink Wine, New York Wine Classic

90 Points, Wine Enthusiast Magazine

90 Points, Wine & Spirits Magazine

Silver Medal, Finger Lakes International Wine Competition

Silver Medal, THE Rosé Competition, American Fine Wine Competition

Production Notes

34 tons of Cabernet Franc were machine harvested on 10/16/17 and 10/22/17, each lot separately crushed and de-stemmed and soaked overnight in bins, the press, or a tank, then pressed the day after harvest. The juice was combined in two chilled tanks and had chemistry of 21 Brix, a TA of 6.5 g/L and a pH of 3.15.

The juice was settled for 2 days, racked off the juice lees, and inoculated with Rhone 4600 yeast and fermented for 14 days (on average) at 60-64F. The fermentations were stopped by chilling at 0.5% residual sugar.  The wine was cold-stabilize and then heat–stabilized.

The wine was filtered between 01/03/18 and 01/17/18. Sterile filtration and bottling took place during January, February, and March 2018 with a dissolved CO2 of 1300ppm.

Technical Data

Appellation: Finger Lakes

Varietal Composition: 100% Cabernet Franc

Alcohol: 12.3%

Residual Sugar: 0.5%

Acid: 8 g/L

pH: 3.46

Harvest Date: October 16, 2017

Bottling Date: January 25, 2018

Cases Produced: 2650

Vegan Friendly: Yes

Tech Sheet

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2017 Dry Rose