January 31, 2017
Dry Rose 2016
After a mild winter with little snowfall and an uneventful spring, the word of the year in the Finger Lakes was drought. Classified as being under ‘extreme drought’ according to the U.S. Drought Monitor, June and July recorded 1 inch of rain or less in both months. Although the hot, dry summer put some stress on vineyards, we enjoyed excellent yields and relatively low disease pressure resulting in a very clean crop. These conditions also accelerated the ripening process. Overall, it was a ripe year with clean fruit, high sugars and low acids. We are expecting excellent reds with good concentration and ripe tannins. Our vineyards had excellent yields with normal berry size.
This wine is sourced from block N6, our oldest Cabernet Franc vineyard planted in 2000. The grapes were machine harvested in beautiful condition and pressed off after 3 hours skin contact. W15 yeast was added and after a 2 month fermentation, we blended 24% Pinot Noir rosé to the base wine to add more cherry fruit and structure.
Food Pairing Notes
Dry Rosé is a very versatile wine that compliments many menu choices. Try pairing with charcuterie - prepared and cured meats such as sausages, salami, pâté , melon and prosciutto, cheeses etc.
RELEASE DATE: March 1, 2017
(Oct 17, 2017 at 10:28 PM)
I must admit, after living in So. CA for 35 years, that I’m a bit of a wine snob. To my pleasure, I met Ted Marks, at the Ribbon Cutting at LaBourgade on Seneca, where we just move in, owned by Bruno Schickel. Ted was very generous to donate his wine for the guests! To my absolute delight, I had the Dry Rose 2016. It was light-bodied, yet dry with a wonderful palette, crisp with a delightful fruity aroma.