<H1>2005 Wölffer Estate Cabernet Franc (750 ml) -- Wolffer Estate Vineyard Shopping Cart</H1>
<B>$22.00</B>
<P>
<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> </div>
<div>Grapes </div>
<div>84 % Cabernet Franc, 16 % Merlot. </div>
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<div>Style/Taste </div>
<div>The color is dark red, almost black. The wine is very aromatic, showing cassis, mint, cranberry, raspberry, fine hints of vanilla, cedar and beautiful toastiness. The mouth-feel is rich, lush and vibrant. Wonderful sweet black fruit is balanced by fine acidity with layers of soft tannins. The wine is concentrated, yet has a classic elegance that only Cabernet Franc can have. The finish is long and juicy with wonderful minerality. ~Roman Roth, Winemaker/Technical Director </div>
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<div>Harvest </div>
<div>The best growing season we have ever experienced on Long Island finished very turbulently with the "perfect storm" (twenty inches of rain in eight 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. </div>
<div> </div>
<div>Technical Data </div>
<div>The grapes were handpicked on October 16, 2005 with careful selection in the vineyard and on our sorting table. The healthy grapes were destemmed and the fermentation was done in stainless steel. The maximum temperature went up to 87°F. The cap was managed via pump over, three times a day during peak fermentation. The total maceration went on for eighteen days, followed by gently transferring and pressing the grapes. After six days rough-settling, the wine was moved into 50% new and 50% older barrique barrels. </div>
<div>Malolactic fermentation finished 100%, and the wine was carefully racked a total of five times during the maturation time, which lasted for fourteen months. Blending was done in July 2006. The wine was bottled unfiltered on February 14th,, 2007 and resulted in 711 cases/750 ml, and 132 cases/375 ml. </div>
<div> </div>
<div>Analyses </div>
<div>Brix at harvest 21.9 </div>
<div>Alcohol 13.0% </div>
<div>Titratable acidity 5.5 g/L </div>
<div>pH 3.55 </div>
<div> </div>
<div>Serving </div>
A great wine for the table. Serve slightly below room temperature. This wine is an excellent match with cheese, chicken, mushroom dishes and any red meat.</P>
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Wolffer Estate Vineyard . 139 Sagg Road, PO Box 9002 . Sagaponack, NY 11962 . Phone 631-537-5106 . Fax 631-537-5107
