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2016 Cabernet Franc - Elizabeth's Vineyard

Dry Red Table Wine
103 Cases Produced
Alcohol: 11.9%
Total sulfite addition: 35 ppm
Soil: Thin loam over shale
Grape: 100% Cabernet Franc
- Whole Cluster Fermentation
- Ambient Yeast
- Old French and American Oak
- Unfined and Unfiltered

ELEVAGE: Hand picked grapes were foot crushed, whole cluster, and put into one-ton bins to ferment by ambient yeast. The grapes received once daily punchdowns for 17 days before being bucketed into the half-ton bladder press. Settled juice was pumped into old French and American oak barrels to finish fermentation which continued into June of 2017. In October the wine was racked off its lees and gravity bottled by hand without fining or filtration.

TASTING NOTE: Nose of raspberry leaf, tar and chalk. Silky and dense with very fine tannin and a wash of shale. Decant 4-24 hours.

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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