2017 Cayuga White

The 2017 Cayuga White was machine harvested on 10/2 at 18 Brix, pH 3.52. The fruit was crushed, de-stemmed, pressed and float-cleared and inoculated with DV10 yeast and the fermentation lasted 8 days.

This wine has popular appeal to both dry and semi-sweet wine drinkers. The nose is mild with grapes and green apple. The palate has moderate acid and notes of green apple, pear, and a subtle herbaceous finish.

228 cases produced