Sweet notes of orange marmalade, cherries, and cranberries dominate the nose. Clove and vanilla accentuate a sweet fruit palace of strawberry, rhubarb, and cooked cherries.
The fruit for this wine was hand harvested, with 84% coming from the CF2 block and 16% from the CF1 block on 02/14/18, with harvest chemistry of 34 Brix, 4.10 pH, and 7.5 g/L TA, after having dried on the vines for 3.5 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 02/15/18. It fermented, with what punch downs were possible, for 30 days, until about 9.3% residual sugar, and was pressed in the wooden basket press.
The wine was sterile filtered at bottling on 09/17/18. The final chemistry was 15.3% alcohol, a pH of 4.05, a TA of 7 g/L, residual sugar of 9.3% and free SO2 of 71 ppm.
Appellation: Finger Lakes
Varietal Composition: 100% Cabernet Franc
Alcohol: 15.3%
Residual Sugar: 9.3%
Acid: 7 g/L
pH: 4.05
Harvest Date: February 14, 2018
Bottling Date: September 17, 2018
Cases Produced: 85
Vegan Friendly: Yes
