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2017 Cabernet Franc - Elizabeth's Vineyard

Dry Red Table Wine
104 Cases Produced
Alcohol: 11.3%
Total sulfite addition: 60 ppm
Soil: Thin loam over shale
Grape: 100% Cabernet Franc
- Whole cluster
- Ambient Yeast
- Old French oak barrels for 1 year, stainless steel tank for 10 months
- Unfined and Unfiltered

ELEVAGE: Grapes were foot crushed and put into one ton bins to ferment stems and all. After 16 days the grapes were pressed and settled juice was moved to old French oak barrels to finish fermenting. In October of 2018 the wines were racked out of barrel and into in tank. A stuck fermentation led to the addition of yeast in July of 2019. Fermentation resumed and continued until early August afterwhich the wine was racked again and bottled by hand without fining or filtration.

TASTING NOTE: Nose of raspberry, yeast and graphite with a touch of horse barn. Balanced with juicy fruit, gentle tannins, shale and bright acid. Drinks well over several days.

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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