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TASTING NOTES

The 2023 Cabernet Sauvignon shows a deep ruby hue and an aromatic bouquet of black cherry, blackberry, and fig, layered with fragrant florals, dried herbs, and a touch of green peppercorn. Subtle notes of cedar and spice from oak aging add depth and warmth. On the palate, the wine is fruit-forward yet structured, with grippy tannins and bright acidity that keep it fresh and beautifully food friendly. The finish lingers with dark fruit, leather, and earthy undertones, showcasing the balance and elegance of cool-climate Cabernet Sauvignon.

This wine pairs wonderfully with grilled steaks, roasted lamb, or hearty mushroom dishes, and will continue to evolve gracefully over the next several years.

VINEYARD NOTES

Cabernet Sauvignon was first introduced to the Finger Lakes by our founder, Dr. Konstantin Frank, in the early 1960s as one of 66 experimental vinifera varieties. Our current Cabernet Sauvignon vines were planted in 1974 and 1997 on 3309 rootstock within our Keuka Estate vineyards. The shallow, shale-based soils of Keuka Lake contribute distinctive minerality, lively acidity, and refined elegance to the wine.

The majority of the blend is sourced from our Seneca Lake vineyards, located in the region’s warmest mesoclimate known as the “Banana Belt.” This area, positioned along the lake’s eastern shore near its deepest waters, benefits from increased sunlight and moderated temperatures, ideal conditions for achieving optimal ripeness and complexity in Cabernet Sauvignon.

WINEMAKER NOTES

The growing season of 2023 presented many opportunities and challenges. The winter was mild, with low cold stress on the vines. This led to an uncharacteristically warm spring, causing the vines to begin budburst early. In mid-May, the entire region experienced a freeze event that only happens once in a century. The freeze caused a loss of 10%-50% of buds, depending on location and grape variety. The reduction in buds per vine led to a concentration of the resulting grapes, which were of high quality. The ripening and harvest period from August to October followed the typical pattern for the Finger Lakes region, with warm days, cool nights, and occasional rainfall.

VINIFICATION

De-stemmed. Several Day Cold Soak.

VESSEL

Open-Top Stainless Steel. Temperature Controlled.

FERMENTATION

Traditional. Twice Daily Pumpovers.

ÉLEVAGE

16 Months Aging French Oak. 20% New.