<H1>Cassina Barbera 2005 -- Wolffer Estate Vineyard Shopping Cart</H1>
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<div align="center"><strong>Wölffer 20th Anniversary Wine Series </strong></div>
<div align="center"><strong>2005 Wölffer Estate Vineyard "Cassina" </strong></div>
<div align="center"><strong>Barbera</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, Cassina is a 14-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> 78% Barbera, 12% Merlot, 10% Cabernet Franc. </div>
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<div><strong>Style/Taste</strong> Brick in color. The nose is very aromatic, with spices and ripe blueberry, cherry, vanilla and light toasty cedar notes. The mouthfeel is rich and vibrant with plum, black cherry and cranberry. The wine has a great tannin structure and elegant acidity, making it very food friendly. The finish is long and focused. This wine has excellent aging potential. </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. Harvested on October 17, 2005 we carefully hand-picked the fruit and made further selections on our sorting table. </div>
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<div><strong>Technical Data</strong> The healthy grapes were destemmed and the fermentation was completed in 1 ton bins. After a 2-day cold soak the fermentation temperature reached 86°F and the cap management (punch down) was done 3 times daily. The total maceration lasted 10 days, after which we transferred and pressed the grapes. Following a 3-day rough settling the wine was moved into 1-year-old barrique barrels. The wine underwent 100% malolactic fermentation, and was then carefully racked a total of 6 times during the aging process, which lasted for 21.5 months. The blending of the 3 varietals was done in September 2006 and the wine was bottled unfiltered and unfined on July 12, 2007 resulting in 71 cases. </div>
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<div><strong>Analysis </strong> Brix at harvest 22.2 </div>
<div> Alcohol 13.0% by Volume </div>
<div> Titratable acidity 9.3 g/L </div>
<div> pH 3.2 </div>
<div> R.S. 0 g/L </div>
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<div><strong>Serving </strong> Serve slightly below room temperature. Best with rich fish dishes, chicken and truffle-infused pasta or just savored on its own. </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
