2013 Luckystone Red
|Wine Type:||Red Wine|
Light ruby in color with a nose of cinnamon, maple, and clove. Light in body, with a round and soft mouthfeel. Earthy notes mingle with vanilla and black cherry, and follow through to a long warm spice finish.
10 tons of Cabernet franc was harvested on 11/5/13 with average chemistry of 22.2 Brix, 7.0 g/L TA and a pH of 3.40. The Merlot was harvested on 10/18/13 with harvest chemistry of 21.4 Brix, 6.5 g/L TA, and a pH of 3.41. The Cabernet Sauvignon was harvested on 11/5/13 with harvest chemistry of 21 Brix, 9.8 g/L TA, and a pH of 3.40. The Gamay Noir (2.3 tons) was harvested on 10/18/13 with harvest chemistry of 21.5 Brix, and a pH of 3.38. All four wines were aged separately in French and American oak barrels and blended in early May of 2014. The wine was cold-stabilized by chilling it to 35F for 3 weeks, and then was filtered between 5/29/14 and 06/06/14. It was sterile filtered through 0.45 micron pads and membrane during bottling. The SO2 at bottling was 49 ppm free.
960 cases were produced.
The light and smooth characteristics of this wine make it very flexible to a variety of food pairing.