2019 Cabernet Sauvignon was harvested at 24.2 brix on September 25th. The grapes went through 2 days of cold soak to extract a maximum of color and varietal aromas. Ten days of post fermentation maceration resulted in the extraction of numerous thin tannins. The wine was aged 15 months in 40% new French oak barrels.
90 Points: James Suckling
Best in Class: Finger Lakes International Wine Competition