Palmaris 2015 Outer Coastal Plain Cabernet Franc Reserve
The musts were fermented in contact with the skins for a period of 14 days and were vinified using a Saccharomyces cerevisiae originally isolated from a Languedoc terroir. They were made in separate lots between September 23 and October 7, 2013 and subsequently transferred to a combination of French Nevers and American Oak in early December 2013. Malo-lactic fermentation was effectuated in oak where they remained for 28 months until April 2016. The wines were then assembled into one blend and bottled in early May 2016.
Notes: White pepper, red stone fruit, hint of green bell pepper
Awards: Bronze - Finger Lakes Internation Wine Competition