2015 Rob Roy Red
his vintage is a blend of 50% Cabernet Franc, 30% Cabernet Sauvignon and 20% Merlot. All of the grapes are estate grown and harvested by hand. The Cabernet Franc was picked on October 26, 2015 and had 22.2 brix, a 3.32 pH and 0.75 TA. The Cabernet Sauvignon was harvested on October 27, 2015 with 22 brix natural sugar, 1.02 TA and a 3.35 pH. The Merlot was harvested on October 2, 2015 with 20.5 brix natural sugar, 0.88 TA and a 3.21 pH. Each grape varietal was separately destemmed, cold-soaked overnight, then pressed and inoculated with yeast. Each completed a 100% malolactic fermentation. Each wine was transferred to French and/or American oak barrels of various ages in January of 2016. After 11 months the wines were blended together and returned to oak barrels for an additional 16 months of barrel aging. The finished wine was transferred to stainless steel, cold and heat stabilized, egg white fined and then bottled on May 17, 2018. The finished wine has 0.63 TA, a 3.50 pH, 0.25% residual sugar and 12.6% alcohol. Only 142 cases produced.
If you cannot recall, this wine will remind you that 2015 was an amazing year for red wine production in the Finger Lakes. Wow! This vintage is fruit driven yet earthy. It has aromas and flavors of raspberry, black cherry, plum along with hints of cedar and dust. The oak barrel influences are nuanced and the tannins are beautifully integrated in the wine lending to a very smooth and pleasant finish. Production of this wine is very limited and it won’t remain available very long. Take advantage of the special Clan Pack pricing now and stock up! Currently, this wine benefits from a few hours of breathing before serving. If you prefer to cellar this wine, it will develop beautifully to 2025-30 and potentially beyond