2017 Rob Roy Red
As has been the case with all the 2017 reds released to date, this Rob Roy is quite impressive! It displays aromatic and flavor complexity, balance, nuance, and finesse. Aromatically, this wine is reminiscent of blackberry, ripe cherries and plums, and has an earthy side filled with leather, smokiness, and graphite. It is medium bodied on the palate and its flavors tilt toward red fruit (cherry and raspberry), smoke, tobacco and a touch of anise. Grippy, fine tannins linger on the tongue with a very subtle background oaky character. This blend is drinking wonderfully right now but should age beautifully in your cellar. Drink now and easily through 2030-35. Pair this wine with Roast Beef and Yorkshire Pudding, brisket, smoked turkey and grilled cedar plank salmon.
This estate grown and produced wine is a blend of 50% Cabernet Franc, 30% Cabernet Sauvignon, and 20% Merlot. The Cabernet Franc was harvested by hand on October 20, 2017. These grapes had22.5 brix natural sugar, 7.9 g/l TA and 3.21 pH. The grapes were destemmed, crushed, inoculated with yeast. and fermented for 11 days at 66-74 degrees. The Cabernet Sauvignon was harvested by hand on November3, 2017 and had 22.6 brix natural sugar, 7.8 g/l TA and 3.36 pH. The must was fermented for 10 days at 62-73 degrees. Finally, the Merlot was harvested by hand on October 27, 2017 with 22 brix natural sugar,7.3 g/l and 3.32 pH. This must fermented for seven days at 61-72 degrees. The wine was aged for 31 months, in American and French oak barrels and then transferred to stainless steel where it was egg white fined, and cold and heat stabilized. It was then filtered and bottled on August 13, 2020. The finished wine has6.6 g/l TA, 3.46 pH, 0.4% residual sugar and 13.2% alcohol. 241 cases produced.