Cabernet Franc

Vintage: 2010
Wine Type: Red Wine
Varietal: Cabernet Franc
Appellation: Finger Lakes
Residual Sugar: 0%
Ph: 3.6
Acid: .60%
Alcohol: 12.5%

Production Notes:
Picked and crushed on 10/8/10, these grapes were then placed into 4 picking bins to ferment on the skins.  At a starting temperature of 60 degrees F and 21 degrees of brix, the fermentation reached a peak of 84 degrees F finished in 9 days.  During the fermentation process, the caps of each bin were “punched down” twice a day to ensure maximum skin contact.  They were then pressed on 10/22/10 which filled 8 oak barrels where they remain today.  Our goal is to bottle the Cab Franc around August 2011.

Chardonnay

Vintage: 2010
Wine Type: White Wine
Varietal: Chardonnay
Appellation: Finger Lakes
Residual Sugar: .02%
Ph: 3.72
Acid: .66%
Alcohol: 12.5%

Production Notes:
Picked and pressed immediately on 9/26/2010, 187 gallons of juice was placed in stainless steel and 165 gallons was placed in oak barrels.  The fermentation began at 22 degrees of Brix and reached a peak temperature of 75 degrees F.  Fermentation completed just 9 days later.  The stainless (or naked) chardonnay was blended together with the oak-aged chardonnay to create this fruity yet complex blend.

Tasting Notes:
This blend of barrel fermented and stainless steel fermented Chardonnay features toasty aromas, a rich mouthful and flavors of pineapple, vanilla, and coconut.  This elegant wine will pair well with chicken dishes, cream sauces and most cheeses.

Dry Riesling

Vintage: 2010
Wine Type: White Wine
Varietal: Riesling
Appellation: Finger Lakes
Residual Sugar: .07%
Ph: 3.08
Acid: .86%
Alcohol: 12.4%

Our dry Riesling has aromas and flavors of peaches and citrus which compliment this crisp food friendly wine with a long finish and hints of lime and honey.

Semi-Dry Riesling

Vintage: 2010
Wine Type: White Wine
Varietal: Riesling
Appellation: Finger Lakes
Residual Sugar: 3%
Ph: 3.2
Acid: .81%
Alcohol: 12%

Production Notes:
Our Riesling grapes were picked and pressed on 10/8/2010 at a Brix of 20 degrees.  All of our juice was fermented in at around 65 degrees F and split into two stainless steel tanks.  The Semi-Dry Riesling fermented for approximately 9 days and was stopped at 2.5 Brix or Residual Sugar by lowering the temperature of the tank to 30 degrees F.  The Dry Riesling was allowed to finish fermentation on its own in around 11 days to finish at a Brix of 0.

Tasting Notes:
This vintage features rich flavors of apricots and honeydew melon.  It is velvety smooth and balanced with just the right level of sweetness.

Semi-Sweet Riesling

Vintage: 2010
Wine Type: White Wine
Varietal: Riesling
Appellation: Finger Lakes

Perfectly balanced, this Semi-Sweet Riesling features flavors of peach and citrus with a lingering crisp finish.  Delicious by itself, it also pairs well with spicy foods, crispy chicken and hard cheeses.