A cocktail of grenadine and orange liqueur garnished with an olive provide aromatic depth on the nose. The nose is contrasted by a palate of everything dried: figs, herbs, cranberries, and prunes. Bright acid, tannins, and elevated alcohol carry the finish.
The Cabernet Franc for our appassimento-style Cabernet Franc was hand harvested from the CF2 block on 01/03/18, with harvest chemistry of 27.1 Brix, 3.69 pH, and 5.10 g/L TA, after having dried on the vines for 2 months after regular harvest.
The clusters were placed in three bins and were danced on to crush the grapes. The contents of the three bins were then combined into a single bin, warmed over several days, and inoculated with Rhone 2226 on 01/07/18. It fermented, with what punch downs were possible, for 18 days, until about 0.6% residual sugar, and was pressed in the wooden basket press. It was racked a week later to 1 second fill and 1 third fill French oak barrels.
The wine was pumped out of barrel after nearly 8 months in oak, and filtered on that same day.
The wine was sterile filtered at bottling on 09/13/18.
Appellation: Finger Lakes
Varietal Composition: 100% Cabernet Franc
Alcohol: 15.9%
Residual Sugar: 0.6%
Acid: 6.6 g/L
pH: 3.92
Harvest Date: January 3, 2018
Bottling Date: September 13, 2018
Cases Produced: 62
Vegan Friendly: Yes
