2021 - Cayuga White, Chardonnay, Riesling, and Gewürztraminer
In early October, the Cayuga was hand-harvested. 60% of the total Cayuga harvested was placed in stainless tank, which was filled halfway with whole clusters, then topped with foot trod clusters and sealed for 11 days. As a result, this Cayuga underwent semi-carbonic maceration. The remaining 40% of the total Cayuga was lightly foot trod and pressed with stems into a neutral oak barrel. The Chardonnay and Gewürztraminer were lightly foot trod and pressed with stems into the same neutral oak barrel. In late October, the Riesling was treated the same as the Chardonnay and Gewürztraminer and used to top the same barrel. Primary fermentation was complete in approximately a month. At this time, freshly-pressed Cayuga was added as liqueur de tirage during bottling. The wine was bottle aged for 4.5 months on the lees before it was disgorged by hand in early April. Unfined, unfiltered, unsulfured.