Cherry pit - red plum - rose hips - black tea
Standing Stone Vineyard - Upper Red Block #1
Hector, east side Seneca Lake
Soils: gravelly loam and clay on shale
Hand-harvested with a second manual hand sort at the winery
16 hours of skin contact before bleeding the juice off the skins using the saignée method. Fermentation took place in stainless steel tanks for one month.
Production: 96 cases (actual)
Residual Sugar: .5% (5 g/l)
Alcohol: 12.75% by vol.