<H1>Claletto Cabernet Sauvignon 2005 (FUTURE) -- Wolffer Estate Vineyard Shopping Cart</H1>
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-- <I>Released to Wine Club only, Discount already applied.</I>
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<IMG SRC="https://store.nexternal.com/wolffer/images/Claletto%20Cabernet%20Sauvignon%20Main.jpg" ALIGN=right ALT="Claletto Cabernet Sauvignon 2005 (FUTURE)" NAME="Claletto Cabernet Sauvignon 2005 (FUTURE)" BORDER=0 HSPACE=10>
<div align="center"><strong>Wölffer 20th Anniversary Wine Series </strong></div>
<div align="center"><strong>2005 Wölffer Estate Vineyard "Claletto" </strong></div>
<div align="center"><strong>Red Table Wine from partially dried grapes</strong> </div>
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<div align="center">Each of the Wölffer 20th Anniversary Wine Series was inspired by an opportunity to push the boundaries of Long Island winemaking, nurtured by Winemaker Roman Roth's profound understanding of the vineyard. Named for a champion horse from the Wölffer Stables, </div>
<div align="center">Claletto is a 13-year-old Hanoverian Warmblood. </div>
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<div><strong>Region </strong> Long Island, New York. Produced and bottled in Sagaponack, New York. Under Winemaker/Technical Director Roman Roth's meticulous care, Wölffer Estate Vineyard encompasses 55 acres and practices sustainable agriculture. Similar in many respects to conditions in Bordeaux, the local Bridgehampton loam soil, combined with the breeze from the Atlantic, only 2.6 miles away, provides the perfect conditions to achieve the ripeness and acidity necessary for producing Wölffer's signature style: European elegance combined with the typicity of their Long Island terroir. </div>
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<div><strong>Grapes </strong> 100% Cabernet Sauvignon. </div>
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<div><strong>Style/Taste</strong> Dark red, almost black in color. The nose is powerful and filled with ripe fruit aromas of dried figs, plums, violets, vanilla and cedar, beautifully interlaced with tobacco, mint and aromatic spices. The mouthfeel is ultra-concentrated and packed with lush blueberries, blackberries, licorice and dark chocolate, backed by layers of ripe tannins, a hint of acidity, toasted oak notes and the sweet and rich sensation of the alcohol. The finish reveals great balance and amazing longevity. This is a wine to lay down for many, many years - truly a one of a kind for Long Island winemaking! </div>
<div>- Roman Roth, Winemaker/Technical Director </div>
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<div><strong>Harvest </strong> The best growing season we have ever experienced on Long Island finished very turbulently with the "perfect storm" (20 inches of rain in 8 days!) This set into motion a dehydration of the slightly bruised grapes that resulted in some of the best red wines Wölffer has ever made - of which the pinnacle is Claletto, an Amarone-Style wine. Harvested on October 19, 2005 most of the grapes looked like raisins. </div>
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<div><strong>Technical Data</strong> The fermentation went up to 88°F and the cap management was done via punchdown, 3 times daily. It had to be done by foot as the skin-to-juice ratio was so high that the regular plunger could not manage it. After 7 days it was time to rest and the wine was gently transferred and pressed. Following a 3-day rough settling the fermenting juice was moved into new barrique barrels. The slow fermentation continued until February 2, 2006 when the wine was racked and sulfered. The result was an alcohol content of 15.9% by volume and a residual sugar of 6 g/L. During the 21-month maturation time, the wine was racked a total of 5 times and was not filtered or fined. Bottling was completed on July 10, 2007 and resulted in 1,416 bottles/750 ml, 60 bottles/375 ml and 18 bottles/1.5 Liter. </div>
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<div><strong>Analyses </strong> Brix at harvest 28 </div>
<div> Alcohol 15.9% by Volume </div>
<div> Titratable acidity 7.7 g/L </div>
<div> pH 3.37 </div>
<div> R.S. 4 g/L </div>
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<div><strong>Serving</strong> Best with lamb, dried aged cheese, truffle-infused pasta or just savored on its own. </div>
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<div><strong><u>Released to Wine Club only, Discount already applied.</u></strong></div>
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Wolffer Estate Vineyard . 139 Sagg Road, PO Box 9002 . Sagaponack, NY 11962 . Phone 631-537-5106 . Fax 631-537-5107
