Dr. Konstantin Frank Vinifera Wine Cellars Cabernet Sauvignon 2006

Winemaker's Notes:

Vinification: The Cabernet Sauvignon grapes were crushed and destemmed into an open top fermenter before inoculation. The wine was pumped-over, for a gentler extraction, two to four times a day to extract the color and tannins from the grape skins. After four weeks on the skins, the grapes were pressed in the tank. When the malolactic fermentation was done the wine was transferred into barrels, 30% American Oak and 70% French Oak. Twelve months later, the wine was racked, filtered and bottled. Description: The Cabernet Sauvignon reflects the growing conditions of the 2006 vintage. The dark, deep black currant color is followed with a nose of raspberry and cherry with a touch of leathery notes. On the palate this wine is well balanced with a good acidity and silky young tannins showing its aging potential. Analysis: Alcohol: 12.3 % Acidity: .60 g/100 ml pH: 3.56 Sugar: < .2 %

Region: USA » New York » Finger Lakes

Vintages

  • 2006

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Color: Red
Varietal: Cabernet Sauvignon
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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.
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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Vinification: The Cabernet Sauvignon grapes were crushed and destemmed into an open top fermenter before inoculation. The wine was pumped-over, for a gentler extraction, two to four times a day to extract the color and tannins from the grape skins. After four weeks on the skins, the grapes were pressed in the tank. When the malolactic fermentation was done the wine was transferred into barrels, 30% American Oak and 70% French Oak. Twelve months later, the wine was racked, filtered and bottled. Description: The Cabernet Sauvignon reflects the growing conditions of the 2006 vintage. The dark, deep black currant color is followed with a nose of raspberry and cherry with a touch of leathery notes. On the palate this wine is well balanced with a good acidity and silky young tannins showing its aging potential. Analysis: Alcohol: 12.3 % Acidity: .60 g/100 ml pH: 3.56 Sugar: < .2 %

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