Current Release

Red Wines
Cabernet Franc
Owahgena Red Table Wine
Teddy's Red Table Wine

White Wines
Chardonnay
Dry Riesling
Semi-Dry Riesling
Semi-Sweet Riesling
Betty's White Table Wine
Semi-Sweet Apple Wine
Apple Ice Wine

Blush
Cazenova Blush

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.

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Owahgena Red

Residual Sugar: .5%
Ph: 3.6
Acid: .60%
Alcohol: 12.3%

Owahgena Red gets its name from the Native American name for Cazenovia Lake meaning “Lake of the Yellow Perch”.  A blend of several varieties, this dry red table wine is perfect for everyday and pairs well with pizza, burgers and casseroles.

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Teddy's Red

Vintage: 2010
Wine Type: Red Wine
Varietal: 100% Chambourcin
Appellation: New York
Residual Sugar: 4%
Ph: 3.54
Acid: .85%
Alcohol: 12.0%

Production Notes:
Teddy’s Red enjoyed a cool stainless steel fermentation at 65 degrees F at a starting brix of 21 degrees.  Fermentation finished in 11 days and the wine will finish at 4% Residual Sugar.

Tasting Notes:
This semi-sweet red table wine is made from 100% Chambourcin.  Loaded with black cherry flavors and aromas, it appeals to everyone.  Delicious by itself, this wine also belongs next to the grill with whatever summer has to offer.  Pair with grilled foods, cheese platters, and sandwiches.  Serve chilled.

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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.

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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 complement this crisp food friendly wine with a long finish and hints of lime and honey.

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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.

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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.

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Betty's White

Semi-sweet and delicious, this blend of Cayuga White and Vidal Blanc features fruit-filled aromas and flavors with crisp acidity.  Perfect on its own, or enjoy with spicy foods, hors d’ouevres and chicken dishes.  Serve well chilled.

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Semi Sweet Apple Wine

Vintage: 2010
Wine Type: Apple
Varietal: Apple Wine
Appellation: N/A
Residual Sugar: 3.5%
Ph: 3.6
Acid: .66%
Alcohol: 11.5%

Production Notes:
Our apple wine, consisting of 100% Critz Farm apple cider (25% each of Macoun/Cortland/Empire/McIntosh), began fermentation in a stainless steel tank at 21 degrees of Brix and was allowed to ferment cool at a peak of 65 degrees F for 11 days.

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Apple Ice Wine

Vintage: 2010
Wine Type: Apple Ice Cider
Varietal: Apple Cider
Appellation: N/A             

Production Notes:
200 gallons of Critz Farm’s cider was placed outside in a large plastic cube for freezing for 4 weeks at 12 degrees of Brix.  After a month, the cube was then brought back inside to begin thawing to collect the concentrated juice.  Over a 3 day period, approximately 46 gallons of juice was captured at an average brix of 41.  During a month long fermentation process, the wine reached a peak of 64 degrees F before finishing at 21% residual sugar and 12.3% alcohol.

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Cazenovia Blush

Vintage: 2010
Wine Type: Blush
Varietal: 81% Vidal/19% Chambourcin
Appellation: New York
Residual Sugar: 4%
Ph: 3.47
Acid: .84%
Alcohol: 11.5%

Production Notes:
The Vidal juice began fermentation in stainless steel tanks at 21 degrees Brix and reached a peak of 65 degrees F for 13 days.  On 3/11/2010, the Vidal wine was blended with 65 gallons of Chambourcin to create Cazenovia Blush.

Tasting Notes:
This semi-sweet blush wine features aromas of strawberries and violets with luscious tropical fruit flavors.  Enjoy this easy drinking wine with most cheeses, fruit platters, or casual foods.  Serve well chilled.

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