Dried tobacco leaves, gravel, and blueberries dominate the nose. Clove, plum, and craisins intermingle on the palate, carried by black cherry throughout the finish.
Estate Vineyard Block: 89% M1; 10% CF2 & CF3; 1% CS1
Tons: 7.23 Merlot; 6.4 Cabernet Franc; 3.1 Cabernet Sauvignon
Yeast: Merlot: W15 and BRL907; Cabernet Franc: FX10, RC212 and D254; Cabernet Sauvignon: D254, RC212 and BRL97
Cold Soak: Merlot: no; Cabernet Franc: 17 days; Cabernet Sauvignon: 3 days
Fermentation Duration: Merlot: 9 days, 2 pumpovers each day; Cabernet Franc: 14 days, 2-3 punchdowns each day; Cabernet Sauvignon: 13 days, 2-3 punchdowns each day
Malolactic Fermentation: Merlot: Lallemand beta ML culture, ~3 months; Cabernet Franc: Chris Hansen ML culture, ~.5 month; Cabernet Sauvignon: Chris Hansen ML culture, ~2 months
Oak Treatment: Merlot: 6 neutral French oak, 12 4th-use French barrels; Cabernet Franc: Neutral French and American barrels, and 3rd-use French barrels; Cabernet Sauvignon: 5 older oak French barrel, 2 3rd-use oak French barrels
Additional Notes: Wine rested in barrel for 8-9 months
Appellation: Finger Lakes
Varietal Composition: 89% Merlot, 10% Cabernet Franc, 1% Cabernet Sauvignon
Brix at Harvest: 22
Alcohol: 13.1%
Residual Sugar: 0.2%
Acid: 5.5 g/L
pH: 3.59
Harvest Date: October 27, 2017
Bottling Date: August 8, 2018
Cases Produced: 482
Vegan Friendly: Yes
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