The core of the wine is sourced from a 1971 Riesling vineyard planting on pure slate, by Charles Fournier on Seneca Lake's East Side. (Dr. Frank & Fournier worked together way back in the day). A third of the blend comes from a gravelly/loamy site on the west side of Seneca Lake planted in the early-'90s. The wine spent a full year on lees in a steel tank to build body and texture.
100% Cabernet Franc sourced from a 35-year-old vineyard on the East Side of Seneca Lake, planted on gravel, clay & shale. There was a 5-day cold soak prior to open-top Native Yeast fermentation twice a day daily punch-downs in stainless steel and 50% whole-cluster. The wine then went into old barrique for malolactic & 8-month elevage, bottled unfined/unfiltered.
100% Cabernet Franc sourced from a 30-year-old vineyard (not the same vineyard the Cabernet Franc comes from) on the East Side of Seneca Lake, planted on gravel, clay & shale. There was a brief cold-soak prior to pressing-off and then fermented for 75 days in stainless steel with reductive Austrian yeast, then left on its lees until the beginning of May. This winemaking & long elevage philosophy for rosé was inspired by Olga Raffault and Domaine Tempier.