2019 Cabernet Sauvignon
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. Well developed tannins offer great texture and body and allow the wine to linger on the palate.
4.58 tons of estate grown Cabernet Sauvignon grapes were harvested by hand on November 5, 2019. The grapes had 21.2 brix natural sugar, 9.3 g/l TA and a 3.15 pH. The grapes were destemmed, crushed, and inoculated with yeast. Fermentation lasted for 10 days at 60-76 degrees and a full malolactic fermentation was completed. The must was pressed and on January 11, 2020, the wine was transferred into one and nine year old American oak barrels. The wine currently has 6.6 g/l TA, 3.51 pH, 12.6% alcohol and 0.4% residual sugar. Approximately 220 cases produced.