2004 ASSEMBLAGE WINEMAKER NOTES...The summer of 2004 was long and hot. This resulted in clean, unblemished, very ripe fruit. Thanks to meticulous and exhaustive (four passes) fruit-thinning, the grapes reached optimum ripeness. Average yields were 1.75 to 2 tons per acre. The grapes were sent through the crusher-destemmer with the rollers set wide apart to retain a larger number of whole berries. The grapes were fermented in stainless steel tanks after 3 days of cold soaking. Pump overs were done with splashing of the free run and then gently irrigating the cap. This method insures that only the softest tannins are extracted. After the fermentation was complete, the free run was drained into oak barrels. The must was pressed and, after clarification, was also moved to oak barrels. The malolactic fermentation was completed in the barrels. After 14 months in the barrels the ASSEMBLAGE was bottled.
TECHNICAL INFORMATIONAppellation: North Fork of Long IslandVariety: 38% Cabernet Sauvignon, 38% Merlot, 12% Cabernet Franc, 12% Petit VerdotCooperage: 70% new and older French oak barrels, 30% older American oak barrelsAlcohol: 13.0%pH: 3.42Total acidity: 6.6 g/lHarvest Dates: October 13 & 27, 2004Brix at Harvest: 22.0Residual Sugar: 0.2%Bottling Date: May 9, 2006Release Date: October 15, 2006Production: 575 cases