With a delicate floral and fruity nose, this wine speaks of the vintage. On the palate, a white pepper spice accents a cran-raspberry finish.
Estate Vineyard Block: 62% CF3, 32% CF2, 5.6% M1
Tons: 26.2 Cabernet Franc; 5.4 Merlot
Yeast: Cabernet Franc: FX10; Merlot: BRL97
Cold Soak: Cabernet franc: 3 days
Fermentation Duration: Cabernet Franc: 7 days; Merlot: 6 days
Malolactic Fermentation: Cabernet Franc: VP41ML; Merlot: beta ML in tank
Oak Treatment: Two 400L 4th use French puncheons, six neutral French oak barrels, and eight 4th use French oak 225L barrels. The 225L barrels were transferred to larger puncheons as they became available. Merlot: One neutral American oak, 6 neutral French oak, and eight 4-or-5th fill French oak 225L barrels.
Additional Notes: 2 pumpovers per day during fermentation, and 17 days of post-fermentation maceration.
Appellation: Finger Lakes
Varietal Composition: 94.4% Cabernet Franc, 5.6% Merlot
Brix at Harvest: 20.4
Alcohol: 12%
Residual Sugar: 0.1%
Acid: 4.6 g/L
pH: 3.95
Harvest Date: Cabernet Franc: October 30, 2018; Merlot: October 25, 2018
Bottling Date: August 12, 2019
Cases Produced: 460
Vegan Friendly: Yes
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