2024 Research Red

Tasting Notes
Tasting Notes

ProcessWith Cabernet Volos coming from The Cornell Research Vineyard in Riverhead, this is very small batch winemaking; the combined harvest with Cabernet Sauvignon yielded only enough wine for hand bottling for Cornell’s research program, and our Wine Club. The final blend is right on the edge of being classified as a “natural wine; we want to see what these grapes will deliver with minimal winemaker intervention. It’s made using a standard yeast for primary fermentation, with no sugar adjustments. The only temperature control was what Mother Nature gave us. There was no fining or stabilization beyond letting the one cold snap we had this past winter crystallize some of the tartrates out of solution, so expect crystals or a protein haze. Minimal SO2 was added, so this wine is not meant to age – drink now and enjoy! As a “research wine”, this is a great way to open your mind to tasting a grape that might be new to you or just new to the appellation.

Varietals
30% Cabernet Volos, 70% CAbernet Sauvignon