Region
Long Island,
New York. Produced and bottled in Sagaponack, New York. Under
Winemaker/Technical Director Roman Roth's meticulous care, Wölffer
Estate Vineyard encompasses 55 acres and practices sustainable
agriculture. Similar in many respects to conditions in Bordeaux,
the local Bridgehampton loam soil, combined with the breeze from
the Atlantic, only 2.6 miles away, provides the perfect conditions
to achieve the ripeness and acidity necessary for producing
Wölffer's signature style: European elegance combined with the
typicity of their Long Island terroir.
Grapes
85% Cabernet
Franc, 15% Merlot
Style/Taste
Dark red brick
in color. The nose is filled with wonderful aromas of cassis,
toasty cedar and black cherry. The elegant mouth-feel has a
delicate balance of ripe fruit notes, cassis, and hints of bell
pepper, with well integrated oak. The finish is classic Cabernet
Franc--fruit driven with a fine ripe tannin structure. This is a
beautiful wine that is well-focused and very
food-friendly.
Technical
Data
After a very
good growing season with wonderfully cool nights and abundant
sunshine, the mature Cabernet Franc grapes were hand-harvested on
October 23rd and 24th. Careful selection was done in the vineyard
and on our sorting table. The healthy grapes were destemmed and
cold-soaked at 50ْ˚F for 3 days, followed by a warm fermentation
completed in 18 days. The peak fermentation temperature was 86
degrees, during which time we did 3 pump overs a day. The grapes
were pressed very gently and the free run juice was separated from
the press fraction. 100% of the wine finished malolactic
fermentation in French oak barriques (20% new oak). The wine was
neither filtered nor fined and was racked only 5 times.
Bottling in February 2010 produced 1243 cases 750ml and 398 cases
375ml bottles.
Analyses
Brix at
Harvest 22
Alcohol
13.5%
Titratable
acidity 5.2
PH
3.6
Serving
A great wine
for the table. This wine is an excellent match for flank
steak or rich pasta dishes. It will also go well with flavorful
fish dishes like Arctic Char or Salmon. Serve slightly below
room temperature.