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New Release

Cabernet Sauvignon 2019

New Release
Our Cabernet Sauvignon is made from vines dating back to 1974 and aged 18 months in French oak barrels.

Seductive complexity in black fruit scents, a hint of foresty dried herbs, and a touch of leather and cedar spice. Earthy tannins are grippy and ground the fruitness, giving breadth of texture, and providing a strong foundation for the fresh, mouthwatering black fruit.

Pair with Cheese (Aged or Blue), Grilled Lamb Rack, Grilled Steak, Thyme, Mint, Rosemary, Mushrooms, Lentils, Pasta Bolognese.
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Wine Specs

Vintage 2019
ACID 6.6 g/L
Varietal Cabernet Sauvignon
PH 3.47
Residual sugar 2.8 g/L
AGING 18 Months. 2-4 Year Old French Oak.
Alcohol % 13.3

Profile


TASTING NOTES

Seductive complexity in black fruit scents, a hint of foresty dried herbs, and a touch of leather and cedar spice. Earthy tannins are grippy and ground the fruitness, giving breath of texture, and providing a strong foundation for the fresh, mouthwatering black fruit.


VINEYARD NOTES

Cabernet Sauvignon was introduced to the Finger Lakes by our founder, Dr. Konstantin Frank, in the early 1960s as 1 of 66 experimental vinifera varieties. Our current Cabernet Sauvignon was planted in 1974 and 1997 on 3309 rootstock in our Keuka Estate vineyards. Vineyards on Keuka are shallow, shale-based soils which adds minerality, acidity, and elegance. Majority of the blend comes from Seneca Lake vineyards. The Banana Belt is a portion of land on the east side of Seneca Lake that receives the greatest amount of sun coupled with a location that is nearest the deepest parts of Seneca Lake, thereby having a greater impact on temperature.


VINIFICATION

De-stemmed. Several Day Cold Soak.

VESSEL

Open-Top Stainless Steel. Temperature Controlled.

FERMENTATION

Traditional. 3 Times Daily Manual Punchdowns.

ÉLEVAGE

18 Months 2-4 Year Old French Oak.

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