2009 Cabernet Franc

Silver Medal

Finger Lakes Int’l Wine Competition 2012

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Print Wine Notes
Wine Type:Red Wine
Varietal:Cabernet Franc
Varietal Composition:
97%Cabernet Franc
Appellation:Finger Lakes
Harvest Date:11/11/2009
Acid:5.9 g/L
Bottling Date:09/10/2010
Residual Sugar:.3%
Alcohol %:12.2%

Tasting Notes

Medium ruby in the glass with a nose of smoked cedar, licorice, brown sugar and red currant. The 2009 Cabernet Franc is light bodied with bright acidity with a finish of deep black cherry and soft plum skin.

Winemaker Notes

On November 11, 2009, 5.8 tons of Cabernet Franc were harvested from CF2 at 21 Brix and 5.3 tons from CF1 at 20 Brix. The grapes were crushed and de-stemmed with the CF2 lot then being cold-soaked for 4 days. The CF2 lot then was racked into barrels: 5 older neutral, 2 3rd-use Pennsylvania oak, 1 3-rd use mixed French/American, 1 2nd use Pennsylvania oak and 1 2nd use Allier oak. The CF1 was racked in 5 older neutral barrels, 1 3rd use mixed French/American, 1 2nd use Pennsylvania, and 3 2nd use Nevers oak barrels. Both CF2 and CF1 finished malolactic fermentation by late December. The wine was racked out of barrels on August 8, 2010 after nearly 9 months in oak. The 3% Merlot was blended in on September 3, 2010.

Food Pairing

The freshness, lighter tannins and red fruit enable Cabernet Franc to pair with cheeses, tomato based dishes, ham, pork and veal, poultry, Mediterranean dishes and, of course, gourmet pizza.

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