The nose offers strawberry jam, baked cherries, and vanilla. Orange liquor and stewed cranberries balance the strawberry-rhubarb pie and cinnamon finish.
Give berries the spotlight in any dish paired with the Cabernet Franc Ice Wine and you'll have a winning pair. Poached berries, strawberry-rhubarb pie, or even chocolate covered cherries would balance with the luscious, warming flavors of this traditional ice wine.
A block of premium CF2 Cabernet Franc grapes was identified in September 2016 and covered by netting to prevent predation by birds and deer.
On January 9, 2017, we harvested a total of 1.4 tons of Cabernet Franc grapes frozen on the vine. These were pressed in a single pressload lasting nearly 50 hours.
The juice chemistry was 41.6 Brix, 4.5 g/L TA, and pH of 3.91. 141 gallons of juice was obtained was obtained.
The fermentation was begun by inoculating 7 gallons of the dilute juice with VL-1 yeast re-hydrated with Go-Ferm protect nutrient, and adding in small volumes of juice over 2 months, keeping the Brix of the fermentation between 20 and 30 Brix at all times. Yeast nutrient was added. Additional yeast was added twice more. Despite numerous incredibly valiant attempts to keep it going, the fermentation eventually stuck at 25% residual sugar in late May of 2017.
The wine was filtered on 06/20/17, 07/06/17, 07/06/17, again on 07/11/17 and was sterile filtered at bottling on 09/05/17.
Appellation: Finger Lakes
Varietal Composition: 100% Cabernet Franc
Residual Sugar: 25.2%
Acid: 5.6 g/L
Harvest Date: January 9, 2017
Bottling Date: September 5, 2017
Cases Produced: 83
Vegan Friendly: Yes
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