<H1>2005 Christian's Cuvee -- Wolffer Estate Vineyard Shopping Cart</H1>
<B>$100.00</B>
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<IMG SRC="https://store.nexternal.com/wolffer/images/Christians%20Cuvee05%20[MAIN].jpg" ALIGN=right ALT="2005 Christian's Cuvee" NAME="2005 Christian's Cuvee" BORDER=0 HSPACE=10>
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<div>Region </div>
<div>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>
<div>Grapes </div>
<div>83% Merlot from our oldest Merlot vines planted in 1990 with a yield of 1.6 tons/acre. </div>
<div>14.5% Cabernet Sauvignon Roanoke Vineyards planted in 2000 with a yield of 1.3 tons/acre. </div>
<div>2.5% Cabernet Franc planted in 2000 with a yield of 1.7 tons/acre. </div>
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<div>Style/Taste </div>
<div>Dark red, almost black in color. The aroma is fantastic. Full of ripe blueberries, blackberries, prune, fig and Cassis, wrapped with fine cedar and vanilla notes, with elegant hints of licorice and mocha. The mouth-feel is big. The wine fills you with warmth and with amazingly lush and ripe tannins. Great fruit fills the palate, and there is a wonderful thread of fine acidity that pulls it all together and lingers on to a long and satisfying finish. -Roman Roth, Winemaker/Technical Director </div>
<div> Technical Data </div>
<div>After an incredibly favorable growing season, we hand-picked the grapes on October 17th and 18th. </div>
<div>Following the careful sorting process on a sorting-table, the lots were separated to ferment the Merlot grapes in a 6000 Liter upright French oak tank. All other lots fermented in 1 Ton Bins. The Merlot fermented at a peak temperature of 86°, with a total maceration of 22 days. The Cabernet Franc and Cabernet Sauvignon fermented at 84°, with a total maceration of 10 days and 17 days respectively. The pump-overs and the punch-downs were done meticulously every 8 hours during the peak of fermentation. The wine was gently pressed, and the press fraction </div>
<div>>1.1 Bar was separated. After 4 days it went straight into 100% new oak French Barriques. Malolactic fermentation finished 100%. The wine spent 21 months in oak and was gently racked a total 5 times. </div>
<div>Bottling was done on July 12th, 2007 resulting in 2070 750 ml bottles, 90 1.5 Liter bottles and 12 3.0 Liter bottles. </div>
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<h3>Analyses</h3>
<div>Brix at Harvest 22.6 </div>
<div>Alcohol 13%</div>
<div>Titratable acidity 5.6 g/L </div>
<div>pH 3.55 </div>
<div>Serving </div>
<div>Serve slightly below room temperature. The wine will pair very well with big flavors, such as lamb, steak, aged cheeses and good quality chocolate with a high percentage of cacao. </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
