Wlffer 20th Anniversary Wine Series 2005 Wlffer Estate Vineyard "Caya" Cabernet Franc Each of the Wlffer 20th Anniv...Read more...
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Wlffer 20th Anniversary Wine Series 2005 Wlffer Estate Vineyard "Caya" Cabernet Franc Each of the Wlffer 20th Anniversary Wine Series was inspired by an opportunity to push the boundaries of Long Island winemaking, nurtured by Winemaker Roman Roth's profound understanding of the vineyard. Named for a champion horse from the Wlffer Stables, Caya is a 16- year old Hanoverian Warmblood and a Grand Prix winner. Region Long Island, New York. Produced and bottled in Sagaponack, New York. Under Winemaker/Technical Director Roman Roth's meticulous care, Wlffer 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 Wlffer's signature style: European elegance combined with the typicity of their Long Island terroir. Grapes 86% Cabernet Franc, 14% Merlot. Style/Taste Dark red/purple in color. The wine is very aromatic showing plum and blackberry notes with fig, pomegranate and fine hints of toasty oak. The mouthfeel is big with concentration and wonderful layers of ripe tannins giving this ripe wine an amazing structure. The finish is long with great minerality and deft elegance showing vibrancy and very classic character. This wine will age very well. - Roman Roth, Winemaker/Technical Director Harvest The best growing season we have ever experienced on Long Island finished turbulently with the "perfect storm" (20 inches of rain in 8 days!) This set into motion a dehydration of the slightly bruised grapes that resulted in some of the best red wines Wlffer has ever made. Harvested on October 18th-19th 2005, the fruit was carefully hand-picked and hand-sorted. Technical Data The healthy grapes were destemmed and fermentation was completed in stainless steel tanks. After a 2-day cold soak the fermentation eventually reached 88F. The cap was pumped over 3 times daily during peak fermentation. The total maceration lasted 23 days; the grapes were pressed with care to separate the hard pressings. Following a 5-day rough settling, the wine was moved into 50% new and 50% older barriques. Following 100% malolactic fermentation, the wine was carefully racked a total of 6 times during the 21-month maturation time. The blending of the 2 varietals was completed in September 2006 and the wine was bottled unfiltered and unfined on July 10, 2007 resulting in 196 cases/750ml. Analyses Brix at harvest 22.4 Alcohol 13% by Volume Titratable acidity 4.6 g/L pH 3.4 R.S. 0 g/L Serving Best with steak, lamb stews, rich monkfish or aged cheese.
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