Cabernet Sauvignon (2010) | ||||
Lake Erie | ||||
Description | 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 | ||||
Price | $21.99 | |||
Wine-making Notes | Grapes were crushed, fermented with the skins for 10 days, pressed, then transferred to French oak barrels for 9 months. | |||
Technical Data | Composition | 100% Cabernet Sauvignon | ||
% Alcohol | 12% ABV | |||
% Residual Sugar | 0.00% | |||
Total Acid Grams per Liter | 5.7 | |||
pH | 3.72 | |||
Body | Full | |||
Aging | American Oak | |||
Type of Fermentation | Traditional | |||
Number of Cases | 75 | |||
Serving Temperature | Room Temperature | |||
Vineyard Name | Olde Chautauqua Farm “The Great Fan Vineyard” | |||
Soil Type | Chenango Gravel, Loam | |||
Harvest Date | 10/27/10 | |||
Release Date | 09/08/11 | |||
Best Enjoyed By: | 2017 | |||
Varietal Info | Vitis vinifera – cross of Cabernet franc and Sauvignon blanc | |||
Ripening time: Late October to Early November | ||||
Cluster: small, spherical, black, thick-skinned berries | ||||
