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Dr. Frank Fleur de Pinot Noir
VINIFICATION:
After crushing and destemming, the Pinot Noir was fermented in open-top fermenters to allow punch-downs and pump-overs. After extended maceration, the grapes were pressed and the juice was settled. After malolactic fermentation, the wine was transferred to French oak barrels. Prior to bottling the wine was blended and egg-white fined.
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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