Founded in 1988 by Hamburg-born Christian Wölffer, Wölffer Estate Vineyard is a 55-acre vineyard located in Sagaponack, in the heart of the Hamptons. It is one of only three vineyards located in the Hamptons appellation. This Long Island winery produces more than 50,000 cases of wine and hard cider each year. Wölffer Vineyard is co-owned and operated by the founder’s children, Joey Wölffer and Marc Wölffer, alongside long-time Winemaker and Partner Roman Roth. Max Rohn. CEO (and Joey’s husband), oversees the day-to-day corporate operations.
Wolffer Estate Cabernet Franc 2023 is made from handpicked and carefully destemmed 100% estate fruit. It was cold soaked for 24 hours, and fermented 11 to 17 days. The wine experienced three punch downs a day or three pump overs. 100% of the lots experienced malolactic fermentation as well. The wines were aged in Barriques, and racked four times. In August 2023 the final blending trials took place. The resulting wine was made with a blend of 82% Cabernet Franc, 11% Merlot, 6% Cabernet Sauvignon, and 1% Petit Verdot. The final wine was aged 12 months in French oak.
The Wolffer Cabernet Franc 2023 started off with a stew of dark red fruits - Dark cherry, Dark Raspberry, Cranberry. A Hint of prune. There's a slight hint of earthiness, wet slate, even salinity. But there's also a hint of vanilla and toast. And there's good tannins and structures to boot. This is a good medium-to-deep red wine. Well structured. Well balanced. And a very, very good red wine.
Wolffer Estate Caya Cabernet Franc 2022 is dark garnet colored wine, made from a blend of 76% Cabernet Franc from 3 blocks and 24% Merlot of the oldest Merlot planted in 1990. The winemaker's notes explain, "The fruit went through additional selection on our sorting table to ensure that only perfect grapes were used for this special wine. We de-stem with our CMA “DREAM” and the fruit was cold soaked at 55°F for 24 hours before inoculating and the fermentation was done in stainless-steel tanks. The maximum temperature reached 88°F. The cap was managed via pump-over three times a day during peak fermentation and the total maceration was 17 days after which the fruit was gently transferred and pressed separating the press fraction. After 8 days settling, the wine was moved into 25% new and 75% 1 to3-year-old French oak Barriques. Malolactic fermentation finished 100% and the wine was carefully racked four times during its 22 -month maturation."
The wine starts off with violets on the nose, along with ripe red fruit. There's a big whiff of cherry pie, fresh red raspberry, pomegranate, and cranberry. On the palate, all those come through like a mixed berry jam, as well as notes of figs and dates. Spices and wet slate, with a slight note of savory-ness as well. Good acidity and good tannins round out the back end. Soft, subtle with great jammy fruit lingering on and on. A fantastic dark red wine, with great flavor, complexity and balance.
Roman Roth has made another pair of elegant wines this year featuring Cabernet Franc. Absolutely stunning.