VINIFICATION:
After crushing and destemming, the Pinot Noir was fermented in open-top fermenters to allow punch-downs and pump-overs. A short maceration at moderate temperature enables the winemaker to extract the best of the Pinot Noir. After malolactic fermentation the wine is shortly aged in oak to contribute to the palate complexity but also to preserve the flavor of the varietal.
DESCRIPTION:
Reflecting its origins, this wine shows very good Pinot Noir character with vibrant raspberry and cherry fruit, soft tannins, lively acidity and a long, clean finish. This Pinot Noir shows the potential that Pinot Noir holds in the Finger Lakes region. A very versatile wine, this Pinot Noir can both be paired with duck breast and other game dishes and with more delicate fish or poultry dishes. This wine has repeatedly shown particular high levels of resveratrol with all of the associated health benefits.
ANALYSIS:
Alcohol: 11.7%
Acidity: .41g/100 ml
pH: 3.7
Sugar: <0.2%
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