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 12 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 2019. In September the wine was racked off its lees and gravity bottled by hand without fining or filtration.
TASTING NOTE: Color is light. Cherry leaf, rose, sandalwood and tar on the nose. Delicate in the mouth, floral with good balance and fine tannin. Cherry fruit, earth and gentle acids on the finish.
SENECA LAKE VINEYARD: In and around Lodi, New York on the eastern shore of Seneca Lake, grower Mark Wagner maintains nearly seventy acres of vines contained in six separate plots with soils mostly composed of deeper loam over shale and limestone. Green mulching and cover crops are used to manage weeds and vines are meticulously cared for with an eye towards sustainability. These vineyards produce classic Finger Lakes wines with wonderful balance and clarity.