2017 Cabernet Franc - Elizabeth's Vineyard
Dry Red Table Wine
104 Cases Produced
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
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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3734 Eminence Road, Long Eddy, New York 12760