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2012 Cabernet Sauvignon Reserve

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Two parcels of estate grown Cabernet Sauvignon were harvested by hand on October 17, 2012. 2.44 tons of fruit were picked from the first parcel and had 23 brix natural sugar, 0.91 TA and 3.18 pH. The second parcel contained 3.75 tons of fruit and had 23.2 brix natural sugar, 0.89 TA and 3.29 pH. The grapes were combined, de-stemmed and inoculated with yeast. They were fermented on the skins for seven days at 68-80 degrees. The wine was then inoculated with a malolactic culture and went through a 100% secondary fermentation. Then, the wine was aged for 26 months in 3-6 year old American oak barrels. The wine was then egg white fined, cold stabilized and filtered. It was then bottled on June 24, 2015. The finished wine has 0.64 TA, 3.58 pH, 0.25% residual sugar and 12.7% alcohol. 256 cases produced.

Wow! This Cabernet Sauvignon is very aromatic and is full of fresh, ripe blackberries, black rasp- berries, plums and even a suggestion of blueberries. These rich, ripe berry characteristics follow through onto the palate along with sweet oak and graphite/pencil shaving notes. It’s rich and soft on the palate and smooth tannins linger on the finish. Serve this Cabernet Sauvignon with lamb burgers, grilled Porterhouse steaks, roasted turkey with blackberry and black pepper compote and dark chocolate truffles.

Wine Specs
Cabernet Sauvignon
Finger Lakes
Alcohol %
Wine Spectator

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