Intense blackcurrant opens into freshly crushed herbs and new leather on the nose. Black cherry and black pepper flit among firm tannins on the palate, and extend into a long blackberry jam finish.
Estate Vineyard Block: 96% CS1; 4% M1
Tons: 3.1 Cabernet Sauvignon, 7.23 Merlot
Yeast: Cabernet Sauvignon: D254, RC212, or BRL97; Merlot: BRL97
Cold Soak: Cabernet Sauvignon: 3 days; Merlot: no
Fermentation Duration: Cabernet Sauvignon: 13 days, 2-3 punchdowns each day; Merlot: 9 days, 2 pumpovers each day
Malolactic Fermentation: Cabernet Sauvignon: Chris Hansen ML culture, ~2 months; Merlot: Lallemand beta ML culture, 3 months
Oak Treatment: Cabernet Sauvignon: 5 older oak French barres, 2 3rd-use oak French barrels. Merlot: 6 older oak French or American barrels, 12 3rd or 4th-use oak French barrels.
Additional Notes: Wine rested in barrel for ~8 months.
Appellation: Finger Lakes
Varietal Composition: 96% Cabernet Sauvignon, 4% Merlot
Brix at Harvest: 23 Cabernet Sauvignon, 22 Merlot
Alcohol: 13.5%
Residual Sugar: 0.2%
Acid: 6 g/L
pH: 3.71
Harvest Date: November 11, 2017
Bottling Date: August 9, 2018
Cases Produced: 190
Vegan Friendly: Yes
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