VINIFICATION:
2003 was a typical, cool Vintage in the Finger Lakes with an extended growing season that allowed good ripening. The Cabernet Franc grapes were crushed and destemmed into an open-top fermenter before yeast inoculation. The tank was punched down twice daily to extract the color and soft tannins found in the grape skins. The grapes were gently pressed, after dryness, before inoculation with malolactic bacteria. At the end of the malolactic fermentation, the Cabernet Franc wine was racked, SO2 adjusted and transferred to barrels. The wine was aged 9 months in French and American oak barrels before egg white fining and bottling. This wine was not cold stabilized and will show tartrate crystals in the bottle.
DESCRIPTION:
The 2003 Salmon Run Cabernet Franc shows that this grape variety is well suited to the Finger Lakes. This medium body Cabernet Franc is done more in a Loire Valley style that emphasizes the fruity and earthy tones. On the nose, the wine shows red berry qualities, dry herbs as well as spicy and earthy elements. With its lighter structure, refreshing acidity and barrel aging components, this is a very easy drinking red wine. It is particularly well suited for meat dishes, barbeque as well as sharp cheeses.
ANALYSIS:
Alcohol: 12.4%
Acidity: .63g/100ml
pH: 3.38
Sugar: <.2%
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