Grand Cru Selections

Terrassen Current Releases

terrassen current releases

 

CABERNET FRANC

Cabernet Franc (Loire clones) sourced from a 30-year-old vineyard on the East Side of Seneca Lake, planted on gravel, clay & shale. Harvest followed by gentle foot-trodding and a 10-day cold soak prior (partial Carbonic Maceration). 50% Whole Cluster, fermented with a combination of Indigenous Yeasts, Burgundy yeast & Rhone yeast (all separate tanks/ferments) for nearly 2 months in open-top fermenters, 2x daily punch-downs. Moved to old barrique for malolactic fermentation & 8-month elevage, bottled unfined & unfiltered. Only 7 barrels made.

 

Gamay noir

Gamay sourced from a 20-year-old vineyard (Beaujolais cuttings) on the West Side of Cayuga Lake (our friends at Sheldrake Point Winery, in Ovid, NY), planted on limestone, clay & shale. Harvest followed by gentle foot-trodding and a 9-day cold-soak (partial Carbonic Maceration). 100% Whole Cluster, fermented half with Indigenous Yeasts and half with a Burgundy yeast for nearly 2 months in open-top fermenters, 2x daily punch-downs. Moved to old barrique for malolactic fermentation & 8-month elevage, bottled unfined & unfiltered. Only 3 barrels made.

 

ROSE

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.