Cabernet Sauvignon (2010)
Intense blueberry and dark fruit aroma with hints of clove, flavors of sour cherry and vanilla, smooth finish.
Food & Cheese Pairing
Pasta with tomato based sauce (avoid cream sauces), and hearty meat dishes including lamb (Lamb Chops with Balsamic Reduction or Shepherds Pie), beef (Barbecue Ribs or Cheeseburger), and roast chicken.
Sharp Cheddar, Danish Blue, Aged Gouda
Grapes were crushed, fermented with the skins for 10 days, pressed, then transferred to French oak barrels for 9 months.
100% Cabernet Sauvignon
% Residual Sugar
Total Acid Grams per Liter
Type of Fermentation
Number of Cases
Olde Chautauqua Farm “The Great Fan Vineyard”
Chenango Gravel, Loam
Best Enjoyed By:
Vitis vinifera – cross of Cabernet franc and Sauvignon blanc
Ripening time: Late October to Early November
Cluster: small, spherical, black, thick-skinned berries