2014 Rob Roy Red
This blend is our homage to the exquisite wines of Bordeaux but we craft the blend with the Finger Lakes in mind. Every vintage of Rob Roy Red utilizes Cabernet Franc as the workhorse of the blend since this is clearly one of the most promising red wine grapes we grow in this region. Cabernet Sauvignon and Merlot provide the background and nuanced complexity.
This vintage is a blend of hand-picked, estate grown Cabernet Franc (50%), Cabernet Sauvignon (30%) and Merlot (20%). The Merlot grapes were harvested on October 3, 2013 and had 21.5 brix natural sugar, 0.84 TA and 3.31 pH. The grapes were de-stemmed, inoculated with yeast and fermented at 72-82 degrees for 10 days.
The wine has fruit driven aromas and flavors of cherries, blackberries and strawberries combined with sweet oak, spice, black tea and hints of forest floor. The presentation is smooth and the flavors mingle beautifully with the influences of the oak barrels. Consume now or cellar for 8-10 years. Try pairing this with roast beef and Yorkshire pudding, grilled flank steak or portabella mushrooms, and the best filet you can find.
Grapes grown on the McGregor Estate.