Producing distinctive estate wines that showcase the quality of our Finger Lakes vineyard
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A nose with delicate aromatics of strawberry, white pepper, and clove transitions to mulberry, cherry and cranberry on the palate. A soft herbal presence dances with the acidity in the finish.
88 Points/Silver Medal, American Wine Society Commercial Wine Competition
6.6 tons of Gamay Noir fruit from the GN2 block and 4.4 tons of fruit from the GN1 block were machine-harvested on 10/21/17, along with 0.5 tons of Syrah hand-harvested on 10/21/17. The Gamay Noir together with the Syrah were crushed and de-stemmed together into 1 3200 gal tank. The must was cold-soaked for 3 days then fermented on the skins, using Laffort FX10 yeast. It was pumped over once or twice per day for ½ an hour each time.
The must was pressed on 11/02/17, after 8 days of fermentation, with fermentation temperatures in the 65-74 range, peaking at 74F on the third day. After 2 days of settling, on 11/04/17, the wine was racked to 27% 3rd-use or newer French oak barrels and 73% (more than 5 uses) neutral oak French barrels. Lallemand Alpha ML bacteria were added to the wine on 11/08/17 and finished ML fermentation in all the barrels by late December.
The wine was racked from barrels on 05/11/18, after over 6 months in barrel, then chilled to ~45F for 3 week to cold-stabilize it, and sterile filtered at bottling on 4/13/17 and 4/14/17.
Appellation: Finger Lakes
Varietal Composition: 95.4% Gamay Noir, 4.6% Syrah
Residual Sugar: 0.2%
Acid: 6 g/L
Harvest Date: October 21, 2017
Bottling Date: April 13, 2018
Cases Produced: 671.5
Vegan Friendly: Yes