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2017 Osmote Cayuga Lake Chardonnay
Osmote’s first vintage of a stainless steel Chardonnay. Bright and acidic with medium body and delivering lots of fruit flavor but also a savory edge like a hint of anise. Warm and rounded at the finish.
Hand harvested on October 5th, 2017 from Toro Run Vineyard on the west side of Cayuga Lake and cold stored overnight. Sorted and whole cluster pressed on October 6th, then cold settled for about 48 hours before a fluffy racking. Racked juice held in tank at 17c for about a week until earliest signs of natural alcoholic fermentation followed by a long, slow fermentation with gentle chilling. Racked off heavy ferment lees on December 18th, after two months contact. Chilled to prevent malolactic fermentation and filtered prior to bottling on March 26th, 2018.
2017 Osmote Seneca Lake Chardonnay
Pale yellow color and multidimensional aroma of white flowers and stone fruits. Flavors are fresh with a hint of creamy yeast character and elegant barrel spice. Medium bodied, with fresh acid and gentle tannin.
Each vineyard treated separately until blending as wine. Hand harvest, sorted, and whole cluster pressed. Juice held in tank at 17c for about a week until earliest signs of natural alcoholic fermentation. Fermenting juice is cooled to 10c and transferred from tank to Dargaud et Jaegle French oak puncheons, 400 and 500L sizes, so ferment proceeds in barrel. Long, slow fermentation with peak temperatures of 21c. Lees stirring during end of alcoholic fermentation and through malolactic fermentation. Aged on gross lees until summer racking 1 month before bottling. Bottled July 31, 2018.
2017 Osmote Seneca Lake Cabernet Franc
Medium ruby color and loads of fresh red fruit and woodsy aroma. Light bodied yet well structured with fresh acidity and playful tannin. 4 tons hand harvested on 10/26, then treated in two separate lots. First lot- Berries destemmed, no crushing and moved to 1 ton fermenters. Pulled saignee after 12 hours and moved that juice to our rosé program. 10 day cold soak, then natural fermentation, and extended maceration. Manual punchdowns and pigeage cap management. 27 days on skins. Free run and press wine combined together in 4th use 400L Dargaud et Jaegle French puncheons. Second lot- 100% whole cluster fruit placed into a 2 ton stainless steel open top fermenter and sealed shut with carbon dioxide for a 24 day carbonic maceration. At end carbonic maceration, clusters were foot tread to release juice and finish the ferment as a whole cluster red wine. 31 days on skins. Free run and press wine were combined in new 400L Dargaud et Jaegle French puncheons. All barrels stirred during malolactic fermentation. First racking at 5/5/18 to combine lots, then returned to barrel. Second racking 2 weeks prior to bottling. Bottled unfined, unfiltered on July 31, 2018.
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