Vintage:	2009
Wine Type:	Red Wine
Varietal:	Cabernet Franc
Varietal Composition:
97%	Cabernet Franc
3%	Merlot
Appellation:	Finger Lakes
Harvest Date:	Nov 11, 2009
Acid:	5.9 g/L
PH:	3.42
Barrel Aging:
9 months
Bottling Date:	Sept 10, 2010
Residual Sugar:	0.3%
Alcohol %:	12.2%

Tasting Notes:

Medium ruby in the glass with a nose of smoked cedar, licorice, brown sugar and red currant. The 2009 Cabernet Franc is light bodied with bright acidity and a finish of deep black cherry and soft plum skin.

Production Notes:

On November 11, 2009, 5.8 tons of Cabernet Franc were harvested from CF2 at 21 Brix and 5.3 tons from CF1 at 20 Brix. The grapes were crushed and de-stemmed with the CF2 lot then being cold-soaked for 4 days. The CF2 lot then was racked into barrels: 5 older neutral, 2 3rd-use Pennsylvania oak, 1 3-rd use mixed French/American, 1 2nd use Pennsylvania oak and 1 2nd use Allier oak. The CF1 was racked in 5 older neutral barrels, 1 3rd use mixed French/American, 1 2nd use Pennsylvania, and 3 2nd use Nevers oak barrels. Both CF2 and CF1 finished malolactic fermentation by late December. The wine was racked out of barrels on August 8, 2010 after nearly 9 months in oak. The 3% Merlot was blended in on September 3, 2010.

Food Pairing:

Cabernet Franc, the main red varietal of France’s Loire Valley and the Finger Lakes, produces light- to medium-bodied wines with earthy, black fruit and spice flavors, and herbaceous grassy aromas. As such, foods that emphasize earthiness are the best complement. Dishes that feature roasted garlic, mushrooms of all types (particularly truffles), legumes (especially lentils) really shine while sides like brown rice, bitter greens, grits (and other stone ground grains) and roasted potatoes enhance the earthy flavor factor. Recommended meats and cooking methods include crisp pancetta, grilled sausage, roasted country ham, pulled pork, and smoky ribs.

Production:

392 cases

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