2016 Cabernet Sauvignon - Elizabeth's Vineyard
Dry Red Table Wine
74 Cases Produced
Total sulfite addition: 45 ppm
Soil: Thin loam over shale
Grape: 97% Cabernet Sauvignon, 3% Riesling
- Crushed and Destemmed
- Ambient Yeast
- Old French Oak Barrels
- Unfined and Unfiltered
ELEVAGE: Hand picked grapes were crushed and destemmed and put into one-ton bins
to ferment by ambient yeast. The grapes received once daily punchdowns for 21
days before being bucketed into the half-ton bladder press. Settled juice was
pumped into old French oak barrels to finish fermentation which continued into
July of 2017. In August of 2018, after 22 months in barrel, the wine was racked
off its lees and gravity bottled by hand without fining or filtration.
TASTING NOTE: From 30 plus year-old, cordon trained vines, this cabernet
sauvignon has a nose of wood spice, tart blackberry and tobacco. The wine is
smooth in the mouth with sweet fruit and fine grained tannin. The finish is
mildly astringent with a wash of acid and shale.
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.
© Copyright 2018 • EMINENCE ROAD FARM WINERY
3734 Eminence Road, Long Eddy, New York 12760