| Vintage: | 2011 |
| Wine Type: | Rosé Wine |
| Appellation: | Finger Lakes |
| Harvest Date: | Oct 25 &29, 2011 |
| Acid: | 7.7 g/L |
| PH: | 3.29 |
| Bottling Date: | Feb 2, 2012 |
| Residual Sugar: | 0.4 |
| Alcohol %: | 11.5 |
Tasting Notes:
Pale pink in color with an intense bouquet of lilac, strawberries and a hint of chamomile. Grapefruit mingles with candied lemon peel on the palate, leading to a silky and lingering floral finish.
Ratings:
"Green herb and cut-grass notes lend a fresh purity to this Cabernet Franc rosé. Sprightly in body, with fresh, citrusy acidity, it would pair beautifully with herbaceous Thai or Vietnamese cuisine." - Anna Lee Ijima
Production Notes:
The Cabernet Franc for the Rosé came from our newer vineyard, CF2. 8.6 tons were harvested from the CF2 vineyard on 10/25/11, and the lugs were put into a refrigerated truck to chill before crushing. They were crushed and de-stemmed on 10/28/11, and pumped to a chilled tank to cold soak for 3 days before pressing. The grapes had a harvest chemistry of 20.2 Brix, 8.6 g/L TA, and a pH of 3.10. The juice fermented at for 8 days, and then was cold-stabilized. A second lot of CF2 grapes was harvested on 10/29/11, crushed and de-stemmed, and left in the press to cold soak overnight. It was pressed the following morning, giving juice with chemistry of 20 Brix, 7.2 total acidity, and a pH of 3.19. The juice fermented for 8 days and then was cold-stabilized.
Food Pairing:
Best served slightly chilled, Rosé is well suited to grilled sausages or shrimp and summer vegetables. It is a harmonious match to a bouillabaisse, mushroom and liver paté.
