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2017 Acidalia - Elizabeth's Vineyard

Dry Red Table Wine
96 Cases Produced
Alcohol: 10.8%
Total sulfite addition: 45 ppm
Soil: Thin loam over shale
Grape: 50% Cabernet Sauvignon, 50% Merlot
- Crushed and Destemmed
- Ambient Yeast
- Old French Oak Barrels
- Unfined and Unfiltered

ELEVAGE: Grapes were crushed and destemmed and put into one ton bins to ferment. After 16 days the grapes were pressed and settled juice was moved to old French oak barrels to finish fermenting which continued into July of 2018, including full malolactic fermentation. In November the wine was racked off its lees and bottled by hand without fining or filtration.

TASTING NOTE: A nose of pepper, plums and graphite, the wine is bright in the mouth with abundant acid, plum and cherry fruit and a tart, silky, brett tinged finish.

ELIZABETH'S VINEYARD: Located in Hector, New York on the eastern shore of Seneca Lake, this twenty-seven acre vineyard is composed of shallow loam soil over shale on a slope leading to some of the lake's deepest waters. Among the pinot noir, cabernet franc and riesling, grower John Leidenfrost also maintains blocks of spur pruned cabernet sauvignon and chardonnay over a quarter century old. This vineyard's privileged exposure and thin, shale laden soil produces wine of great depth and backbone.



Tilled up "soil" during some new planting at Elizabeth's Vineyard.


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