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Sheldrake Point Vineyard Finger Lakes Gamay Noir 2009

Winemaker's Notes:

The must was fermented on the skins, using RB-2 yeast, and was pumped over daily. It was chaptalized to 21 Brix. No nutrients were added. It was pressed on 10/29/09, after 7 days of fermentation, with temperatures in the 60 and 70F range. The harder press fraction was kept separate. After 3 days of settling, the wine was racked to 13 older (more than 5 uses) neutral oak French and Hungarian barrels and 1 3rd use French oak barrel. Beta ML bacteria were added to the wine on 11/05/09 and finished ML fermentation in all the barrels by 12/10/09. 78 ppm SO2 were added to each barrel 1 week after the ML fermentation finished. The wine was racked from barrels on 06/14/10, after ~214 days in barrel and an additional 35 ppm SO2 was added. The barrels selected for the final blend included all but the 2 oldest barrels.

Region: USA » New York » Finger Lakes

Vintages

  • 2009

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Color: Red
Varietal: Gamay
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Sheldrake Point Winery:
Sheldrake Point Winery was founded in 1997. The company is licensed as a New York State Winery and owns and operates a 155 acre farm located on the shores of Cayuga Lake in the Finger Lakes, a vineyard of 44 acres planted to Vinifera vines, a winery producing 8000 cases and Simply Red Bistro serving savory American cuisine. Our current investor Members are drawn from three families. Members who... Read more
Sheldrake Point Winery was founded in 1997. The company is licensed as a New York State Winery and owns and operates a 155 acre farm located on the shores of Cayuga Lake in the Finger Lakes, a vineyard of 44 acres planted to Vinifera vines, a winery producing 8000 cases and Simply Red Bistro serving savory American cuisine. Our current investor Members are drawn from three families. Members who are company officers include Chuck Tauck as Senior Managing Partner (principal owner) and Bob Madill as Winegrower, General Manager and Partner. Partners Michael and Marjorie Adams live in Australia and are engaged in developing a wine export business. Greg Sandor, who founded the company and acted as General Manager from 1997 through the spring of 1999, has established Bridge Urban Winery in Brooklyn.. Read less

External Reviews for Sheldrake Point Vineyard Finger Lakes Gamay Noir

External Review
Source: We Speak Wine
05/20/2011

Sheldrake Point Vineyard Gamay Finger Lakes 750ML



The must was fermented on the skins, using RB-2 yeast, and was pumped over daily. It was chaptalized to 21 Brix. No nutrients were added. It was pressed on 10/29/09, after 7 days of fermentation, with temperatures in the 60 and 70F range. The harder press fraction was kept separate. After 3 days of settling, the wine was racked to 13 older (more than 5 uses) neutral oak French and Hungarian barrels and 1 3rd use French oak barrel. Beta ML bacteria were added to the wine on 11/05/09 and finished ML fermentation in all the barrels by 12/10/09. 78 ppm SO2 were added to each barrel 1 week after the ML fermentation finished. The wine was racked from barrels on 06/14/10, after ~214 days in barrel and an additional 35 ppm SO2 was added. The barrels selected for the final blend included all but the 2 oldest barrels.

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Wine Specs:

Alcohol: 11.7% pH: 3.46
Sugar: .3 grams per liter Total Acidity: 4.7 grams per liter

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