tnotes04cabfranc

2004 Lailey Vineyard Cabernet Franc, Niagara Peninsula VQA
varietal composition harvest date bottling date cases produced barrel treatment analysis	100% Cabernet Franc October 26-28 March 22, 2006 335 fourteen months in 80% French, 20% American, 30% new acid 6.2/litre pH 3.53

vintage conditions

This was a very strange vintage for grape growing. The year started cool and wet and then stayed that way right through the summer, providing the potential for a large crop. Vigorous thinning was a must for mature fruit to be harvested. Summer temperatures finally arrived the first week of September and continued well into October allowing the grapes to ripen. Harvest was late but the overall fruit quality was good.

vinification

Harvested late in October, the grapes were crushed then cold soaked for five days. Select yeast was added, and after fermentation, the wine was pressed off the skins and transferred to small oak barrels where it completed malolactic fermentation. In total, the wine spent fourteen months in oak, and received egg white fining before being bottled unfiltered.

tasting notes

Medium bodied with aromas of raspberry and dark cherry, and a lovely floral note. These carry through to the palate which is well balanced with some vanilla and spice notes.