Velvety smooth with dark fruits/berries, tobacco, and plum finish. A very exciting release from our fabulous 2020 vintage.
Harvest: October 27. 6.57 ton, 22.6 brix, 7.6 g/l TA, 3.30 pH Treatment: Destemmed, crushed, 9 day fermentation at 66-80 degrees. 100% malolactic fermentation. Aged in American Oak for 12 months. Finished Wine: 6.2 g/l TA, 3.43 pH, 0.4% residual sugar, 13.3% alcohol. Approximately 440 cases produced.
This Cabernet is another fine example of how well suited this variety can be in the Finger Lakes if treated properly. This vintage, as its recent predecessors is medium bodied and offers a deep complexity of aromas and flavors.
This is a “single clone” Pinot Noir, produced from our Gamay Beaujolais clone. It is medium bodied, red fruit forward and very approachable already. This is the smallest Pinot Noir bottling in years; it’ll be gone quickly.
This wine displays great Finger Lakes Cabernet Franc character; it is fruit driven with brambles and cherries, a fine balance of graphite minerality. Grippy, fine tannins hold flavors of sour cherry, cranberry, raspberry, and black tea on the palate and help maintain a pleasant, lingering finish.
A dry oak aged blend of vinifera and hybrid grapes including Cabernet Franc, Lèon Millot, Saperavi & Sereksiya Charni. It’s soft and velvety in the mouth with excellent fruity character and a smooth finish. This everyday red wine pairs very well with spicy foods, BBQ ribs and red sauces.
This is a big, broad, and spacious wine on the palate with a peppery character along with flavors of sweet oak, roasted coconut, spice, black currant, and a touches of serrano pepper, tobacco, and smoke. The finish is smooth and lingering.
This wine takes a hold of your palate and doesn’t let go. Aromas of plum, black currant, and blackberry rise out of the glass along with a subtle dust/dried leaves/forest floor character. Flavors include tart cherry, blueberry, elderberry, smoke, moss, and earth - and more and more.