Producing distinctive estate wines that showcase the quality of our Finger Lakes vineyard
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Classically Finger Lakes in its white cherry and mineral nose. This dry rosé refreshes with grapefruit and peach, while presenting a soft strawberry and cream finish.
9.5 tons were machine harvested on 10/16/18, crushed and de-stemmed and soaked overnight in bins and the press. An additional 9.7 tons were harvested on 10/25/18, crushed and de-stemmed and soaked overnight in bins and the press. The final 23 tons were harvested on 10/26/18, and crushed into the press and 15 bins to cold soak overnight. In each case, the grapes were pressed after an overnight cold soak. The juice was combined in two chilled 3200 gallon tanks and a 2600 gallon tank. 7250 gallons of juice were obtained with average chemistry of 20.5 Brix, a TA of 6.5 g/L and a pH of 3.48.
The juice was settled for 2 days, racked off the juice lees, and inoculated with Rhone 4600 yeast and fermented for 12 days (on average) at 61-62F. The fermentations were stopped by chilling at 0.6% residual sugar overall. The wine was chilled to 40F to cold-stabilize and was heat–stabilized by the addition of 1.5 lb/1000 gals of bentonite.
1276 cases were sterile filtered at bottling in January and early February.
Appellation: Finger Lakes
Varietal Composition: 100% Cabernet Franc
Residual Sugar: 0.6%
Acid: 8 g/L
Harvest Date: October 16, 2018
Bottling Date: January 23, 2019
Cases Produced: 2850
Vegan Friendly: Yes