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.

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

Blaufränkisch sourced from the Nutt Road Vineyard on the West Side of Seneca Lake (Penn Yan, NY - owned by the Martini family); planted on Honeoye Silt Loam, East-facing sloped vineyard. Harvest was followed by cold-soak for 12 hours, prior to pressing-off.  Fermented in the low 50-degree range with reductive Austrian yeast for 3 weeks in stainless steel, no malolcatic, left on gross lees for 3 months up until bottling. 390 cases made