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2004 Cabernet Franc Grand Vintage

The summer of 2004 was long and hot. This resulted in clean, unblemished, very ripe fruit. Thanks to meticulous and exhaustive (four passes) fruit-thinning, the Cabernet Franc grapes reached optimum ripeness. Average yields were 1.75 to 2 tons per acre.

The grapes were sent through the crusher-destemmer with the rollers set wide apart to retain a larger number of whole berries. The grapes were fermented in stainless steel tanks after 3 days of cold soaking. Pump overs were done with splashing of the free run and then gently irrigating the cap. This method insures that only the softest tannins are extracted. After the fermentation was complete, the free run was drained into oak barrels. The must was pressed and, after clarification, was also moved to oak barrels. The malolactic fermentation was completed in the barrels. After 14 months in the barrels the Cabernet Franc was bottled.

Subtle aromas of violets, potpourri, prunes and leather. Blackberry and black cherry flavors and a firm tannin structure make this medium-bodied red well-suited to a meal with roasted meats and vegetables.


Appellation: North Fork of Long Island

Variety: 79% Cabernet Franc, 14% Merlot, 7% Petit Verdot

Cooperage: 70% new and older French oak barrels, 30% older American oak barrels

Alcohol: 13.0%

pH: 3.50

Total acidity: 6.7 g/l

Harvest Date: October 13, 2004

Brix at Harvest: 22.0

Residual Sugar: 0.1%

Bottling Date: May 15, 2006

Release Date: October 15, 2006

Production: 326 cases