Blaufränkisch, German for blue “fränkish” is a dark-skinned beauty native to Central Europe, a natural fit for the Finger Lakes microclimate. Aromas of chocolate merge into smooth silky tannins on the palate with favors of maraschino cherry, and a caramel toffee finish.
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. Our vineyards had excellent yields with normal berry size.
The must received 1.5g/l tartaric acid. Then traditional open top fermentation punch downs for 8 days including 15% whole cluster. Barrel aged then blended on August 4th. Only rough filtered before bottling.
Food Pairing Notes
Savor with grilled eggplant or lamb kabob or barbecued beef ribs.