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Dr. Konstantin Frank Vinifera Wine Cellars Cabernet Franc 2002

Winemaker's Notes:

Vinification: The Cabernet Franc grapes were crushed and destemmed into an open-top fermenter before yeast inoculation. The tank was punched down twice daily to extract the color and soft tannins found in the grape skins. The grapes were gently pressed, after dryness, before inoculation with malolactic bacteria. At the end of the malolactic fermentation, the Cabernet Franc wine was racked, SO2 adjusted and transferred to barrels. The wine was aged 9 months in French and American oak barrels before egg white fining and bottling. This wine was not cold stabilized and will show tartrate crystals in the bottle. Description: The 2002 Cabernet Franc reflects the growing conditions of the Vintage with its medium body and crisp fruity aromas. This fruitier style is more reminiscent of a Loire Valley Cabernet Franc than its more structured Bordeaux counter part. It presents a combination of fruity and earthy elements typically found in this grape variety with aromas of cherry, blackberry and cranberry as well as the spicy and earthy tones. On the palate, this wine displays great elegance with good acidity, moderate tannins and bright berry fruit. Analysis: Alcohol: 12.0 % Acidity: .59 g/100 ml pH: 3.58 Sugar: < .2 %

Region: USA » New York » Finger Lakes

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Color: Red
Varietal: Cabernet Franc
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Dr. Konstantin Frank Wine Cellars:
Dr. Konstantin Frank ignited the “Vinifera Revolution” a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.

Vinification: The Cabernet Franc grapes were crushed and destemmed into an open-top fermenter before yeast inoculation. The tank was punched down twice daily to extract the color and soft tannins found in the grape skins. The grapes were gently pressed, after dryness, before inoculation with malolactic bacteria. At the end of the malolactic fermentation, the Cabernet Franc wine was racked, SO2 adjusted and transferred to barrels. The wine was aged 9 months in French and American oak barrels before egg white fining and bottling. This wine was not cold stabilized and will show tartrate crystals in the bottle. Description: The 2002 Cabernet Franc reflects the growing conditions of the Vintage with its medium body and crisp fruity aromas. This fruitier style is more reminiscent of a Loire Valley Cabernet Franc than its more structured Bordeaux counter part. It presents a combination of fruity and earthy elements typically found in this grape variety with aromas of cherry, blackberry and cranberry as well as the spicy and earthy tones. On the palate, this wine displays great elegance with good acidity, moderate tannins and bright berry fruit. Analysis: Alcohol: 12.0 % Acidity: .59 g/100 ml pH: 3.58 Sugar: < .2 %

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