2008 Hosmer Limited Release Chardonnay

Transcription

1 2008 Hosmer Limited Release Chardonnay The fruit was de-stemmed and crushed. The juice was settled, put into barrel and fermented for 2 weeks. It then underwent malo-lactic fermentation for 1 month. The wine was aged for nine months in 3-7 year old, 100% French oak barrels and lees stirred twice a week for 3 months. The wine was then racked and filtered before being bottled. The first Chardonnay vines were planted on the farm in 1975, making them some of the oldest vines on the farm. They are trained to V.S.P. (vertical shoot positioning), this allows for optimum sun and air exposure to fully develop the grapes varietal flavors. The 2008 Hosmer Limited Release Chardonnay begins with bright and full supple texture of ripe apples and buttery richness on the front palate with well integrated oak profile. Lemon and lime on the edges and rounding out the mid palate with a creamy vanilla finish that enlivens a refreshing finish. Harvest date: October 7th, 2008 Brix at Harvest: 21.2 Bottled: September 11th, 2009 Cases Produced: 101 cases Release Date: August 3, 2010 T.A. 8.1g/l ph: 3.24 Alcohol: 13.3% R.S. 0%

2 2008 Vintner s Reserve Riesling Winemaker Notes: The grapes that are selected for the Vintners Reserve are the grapes with the most unique flavors and varietal characters. The fruit was de-stemmed and crushed. At the press the free run juice was kept separate from the pressed juice. The juice was fermented at 57 degrees Fahrenheit for about two weeks with Epernay, R2 and VL3 cultured yeast strains. The fermentation is stopped at 1 % residual sugar to retain the natural sweetness. The wine is left on the gross lees for about 5 months before it first racking. It is filtered and ready for bottling. The oldest Riesling vines on the farm are 29 years old. They are planted on high lime Cazenovia loam soils. All the Riesling is trained on V.S.P. (vertical shoot positioning), this allows for optimum sun and air exposure to fully develop the grape s flavors. The 2008 Vintner s Reserve is a rich deep wine with an ample palate weight and texture. Lime and grapefruit with a subtle essence of pineapple start out in the beginning with a slatey minerality to the finish of balanced acidity. Harvest Date: October 13, 2008 Brix at Harvest: 22 Bottled: July 8, 2009 Cases produced: 176 T.A. 8.2 g/l ph: 3.2 Alcohol: 12.7 % R.S. 1.5%

3 2009 Hosmer Cabernet Franc Winemakers notes: The fruit is de-stemmed and crushed into one ton bins and fermented at 86 degrees for 10 days. The grapes are fermented with cultured yeast varieties BM45, BRL97, ICV-D254, and ICV-GRE. Once fermentation is completed the bins are drained and the free run is kept separate from the pressings. After the wine has settled for 5 days it is racked and put into barrel, which are a mix of 60/40 American and French oak. The majority of the barrels are between 2 and 7years old. This is where the wine will undergo malo-lactic fermentation. This year the secondary fermentation lasted 45 days. The wine will reside in the barrels till the fall of the next year until bottling, which is usually 9 months. The Cabernet vines on the Hosmer farm are various ages. The oldest vines are between years old, which is one of the reasons the fruit really expresses the lay of the land. The Cabernet Franc is trained on V.S.P. (vertical shoot positioning) and Scott Henry trellis systems, both allow for optimum sun and air exposure to fully develop the grape s flavors. The 2009 Cabernet Franc is our flagship red. The front nose is bright and fruity with hints of brambles moving to aromatics of violets and lavender on the back nose. The front palate is filled with red raspberry and black currant flavors, wrapped with medium tannins and smooth mid-grain oak on the back finish. Harvest Date: October 26th, 2009 Bottled: September 15, 2010 Production: 414 cases Brix at Harvest: 19.8 ph: 3.35 T.A. 7.2g/l R.S. 0.0% Alcohol: 12.5%

4 2009 Hosmer Lemberger Winemakers notes: The fruit is de-stemmed and crushed into one ton bins and fermented at 85 degrees for 7 days. The grapes are fermented with cultured yeast strains BM45, ICV-D254, and FX-10. Once fermentation is completed the bins are drained and pressed off. The free run is kept separate from the pressings. After the wine has settled for 5 days it is racked and put into barrel, which are a mix of 80/20 American and French oak. The barrels are between 2 and 7 years old. The wine will undergo malolactic fermentation in barrel, which usually takes about two weeks to complete. The wine will reside in the barrels for nine months before being filtered and bottled. Lemberger has grown on the Hosmer farm since 2002 with the first vintage in The vines are grafted 3309 rootstock. All the Lemberger is trained on V.S.P. (vertical shoot positioning), this allows for optimum sun and air exposure to fully develop the grape s flavors. The 2009 Lemberger is our most unique red wine, expressing raspberry, cassis, pink gooseberry and a hint of spice on the palate. On the nose, vanilla and black cherry abound. This versatile wine can complement dishes that go with red or white wine. Harvest Date: October 23, 2009 Brix at Harvest: 20.5 Bottled: September 16, 2010 Cases Produced: 234 cases Release Date: T.A. 7.2 g/l ph: 3.55 Alcohol: 12.7% R.S. 0.0%

5 2009 Pinot Noir The 2009 Pinot Noir is one of the most outstanding wines of the vintage. The grapes were de-stemmed and crushed into one ton fermenters. The must was inoculated with cultured yeast strains; AMH, BM45, FX-10, CEG and ICV-GRE. Fermentation last 10 days after which the bins were drained and the free run wine was kept separate from the pressings. The wine was then settle for 5 days in tank and then racked to barrels to it underwent malo-lactic fermentation for 40 days. All the barrels used are French oak varying between 2-7 years of age. The wine is aged in barrels for 9 months until bottling, unfined and filtered. The Pinot Noir grown on the Hosmer farm is some of the oldest Pinot on Cayuga Lake dating to the late 80 s. The clones that are planted are 115, 667, and 777. All are grafted to 3309 rootstock. The soil is heavy clay and the vines show off the terroir of the land nicely. All the Pinot Noir is trained on V.S.P. (vertical shoot positioning), this allows for optimum sun and air exposure to fully develop the grape s flavors. The 2009 Pinot Noir displays dark violets, lavender, rose petal, earth and cedar on the nose. The front palate is flavors of cherry and black raspberry with hints of clove and coriander, finishing with subtle mushroom, truffle and earthy undertones rounding out the back palate. Harvest Date: October 7, 2009 Brix at Harvest: 22.9 Bottled: September 15th, 2010 Cases Produced: 235 cases Release Date: N/A T.A. 4.8 g/l ph: 3.38 Alcohol: 13.1% R.S. 0.0%

6 2010 Pinot Gris The fruit is de-stemmed and crushed into the press. The free run is kept separate from pressings. The juice is cold settled, racked and inoculated with Epernay II yeast strain. Once fermentation has completed the wine is aged on the fermentation lees for about 5 months before being racked and filtered before bottling. The oldest Pinot Gris vines on the farm are 13 years old. They are planted on high lime Cazenovia loam soils. All the Pinot Gris is trained on V.S.P. (vertical shoot positioning), this allows for optimum sun and air exposure to fully develop the grape s flavors. Golden highlights with vibrant pear flesh scents racing across the palate with a fresh mineral bite mid way. Ending this full-bodied Pinot Gris is a vein of lemony-grapefruit brightness coupled with honey and chamomile. Harvest Date: September 13 th, 2010 Brix at Harvest: 23 Bottled: August 16 th, 2011 Cases Produced: 150 cases T.A. 6.5g/l ph: 3.05 Alcohol: 13.2% R.S. 0 %

7 2011 Hosmer Seyval The fruit was de-stemmed and crushed. The juice was settled, racked and fermented for 2 weeks. The wine was aged for 3 months in stainless steel. The wine was then racked and filtered before being bottled. Winemaker Notes: The first Seyval grapes were planted on the farm in 1975, making them some of the oldest vines on the farm. They are trained to a high cordon system, this allows for optimum sun and air exposure to fully develop the grape s varietal flavors. The 2011 Hosmer Seyval has pleasant aromatics of gooseberry and nectarine, with hints of peach on the end. The mouth feel has a refreshing, bright texture with lime, star fruit and lemon grass on the palate. Harvest Date: September 23rd, 2011 Brix at Harvest: 20.8 Bottled: June 19th, 2012 Cases produced: 308 Release Date: August 30 th, 2012 T.A. 8.4 g/l ph: 3.22 Alcohol: 12.5 % R.S. 1%

8 2011 Hosmer Cayuga White The fruit was de-stemmed and crushed. At the press the free run juice was kept separate from the pressed juice. The juice was fermented at 65 degrees Fahrenheit for about two weeks with the cultured yeast strain, Epernay II. The fermentation is stopped at 2.5% residual sugar to retain the natural sweetness. The wine is heat and cold stabilized, filtered and ready for bottling. Winemaker Notes: The oldest Cayuga White vines on the farm are 30+ years old. They are planted on high lime Cazenovia loam soils. The Cayuga White is trained to high cordon trellis. The palate is quaffed with apple and pear flavors with a lifted aromas of honeydew melons and a pleasant basil and sweet mint finish. The 2011 Cayuga White is a prime example of what the New York hybrid is capable of if allowed t express its varietal characteristics in semi-dry as semblance. Harvest Date: September 14 th 2011 Brix at Harvest: 17.4 Bottled: February 29 th 2012 Cases produced: 420 Release Date: December 21, 2009 T.A. 8.5 g/l ph: Alcohol: 10.3% R.S. 2.5%

9 2011 Hosmer Chardonnay The fruit was de-stemmed and crushed. The free run was kept separate from the pressings. 50% of the volume was fermented in stainless steel tanks using yeast strains BM 45 and BM 4*4. 25% was fermented in older American and French barrels and 25% was fermented with new oak using yeast strain ICV-D47. The wine was aged for six months in barrel where it underwent malolactic fermentation. The lees were stirred twice a week for 3 months. The wine was then racked and filtered before being bottled. The first Chardonnay vines were planted on the farm in 1975, making them some of the oldest vines on the farm. They are trained to V.S.P. (vertical shoot positioning) and high cordon allowing for a mix of cultural practices to express the fruits dimension to fully develop the grapes varietal flavors. The 2011 Hosmer Chardonnay is highly aromatic with lifted Meyer lemon, coriander, amaranth and pineapple on the nose. The beginning palate is bright and creamy minerality with flavors filling the finish with a solid and weighty texture. This wine is about the feel and the experience to one s soul more than the exact flavors perceived by this winemaker to the audience. Harvest date: September 23nd, 2011 Brix at Harvest: 20.3 Bottled: April 27 th, 2012 Cases produced: 422 T.A. 6.5g/l ph: 3.41 Alcohol: 13.1% R.S. 0%

10 2011 Hosmer Dry Riesling The fruit was de-stemmed and crushed. At the press the free run juice was kept separate from the pressed juice. The juice was fermented at 55-63º for about two weeks in 7 different lots using Epernay II, R2, Assmanhausen and VL3 cultured yeast strains in the various tanks. The wine was left on the gross lees for 5 months before its first racking. It was filtered and then bottled. The oldest Riesling vines on the farm are 30 years old. They are planted on high lime Cazenovia loam soils. All the Riesling is trained on V.S.P. (vertical shoot positioning), this allows for optimum sun and air exposure to fully develop the grape s flavors. The 2011 Hosmer Dry Riesling nose begins with citrus blossom and Fuji apple going to bright fruit flavors of honey crisp apple, lemon zest and lime in the front palate finishing with subtle cedar spice and mouthwatering acidity. Harvest Date: October 17 th 2011 Brix at Harvest: 19.7 Bottled: May 10 th 2012 Cases produced: 700 T.A. 8.1 g/l ph: 3.0 Alcohol: 11.7% R.S. 5 g/l

11 2011 Hosmer Riesling The fruit was de-stemmed and crushed. At the press the free run juice was kept separate from the pressed juice. The juice was fermented at 63º Fahrenheit for 17 days with Epernay, R2 and VL3 cultured yeast strains. The fermentation was stopped at 25 g/l residual sugar to retain the natural sweetness. The wine was left on the gross lees for 5 months before it first racking. It is filtered then bottled. The oldest Riesling vines on the farm are 30 years old. They are planted on high lime Cazenovia loam soils. All the Riesling is trained on V.S.P. (vertical shoot positioning), this allows for optimum sun and air exposure to fully develop the grape s flavors. The 2011 Riesling is layered with beguiling aromas of white clover; buckwheat fields and sun ripened apricots. It leads the palate to honest well won flavors of honey crisp apples, kefir lime and tangerines, a distinct flavor profile for Riesling vines of the Cayuga Lake Appellation. Harvest Date: October 17 th, 2011 Brix at Harvest: 19.5º Bottled: May 9 th, 2012 Cases produced: 900 T.A. 8.2 g/l ph: 3.0 Alcohol: 11.6% R.S. 25 g/l

12 2011 Hosmer Pinot Gris Winemaker Notes: The fruit is de-stemmed and crushed into the press. The free run is kept separate from pressings. The juice is cold settled, racked and inoculated with Epernay II yeast strain. Once fermentation has completed the wine is racked and heat and cold stabilized. It is tank aged for 5 months before filtering and bottling. The oldest Pinot Gris vines on the farm are 13 years old. They are planted on high lime Cazenovia loam soils. All the Pinot Gris is trained on V.S.P. (vertical shoot positioning), this allows for optimum sun and air exposure to fully develop the grape s flavors. The Pinot Gris has fresh fruit flavors of peach and mango on the nose. The mid palate has a nice weight expressing rich tangerine and melon flavors. The finish is smooth with a finish of bosc pears. Harvest Date: September 23 rd, 2011 Brix at Harvest: 20.8 Bottled: June 28th, 2012 Cases produced: 191 Release Date: T.A g/l ph: 3.23 Alcohol: 13.2 % R.S. 0%

13 Hosmer Alpine Alpine is making a comeback! This blend is crisp and mouth filling with clover and granny smith apple on the nose and lemon and orange on the front palate. This dry wine finishes with a round mouth watering appeal. The Alpine is a blend of 50% Chardonnay, 45% Seyval and 5% Cayuga White. The three wines were fermented separately and blended after four months of aging. Bottled: July 9, 2010 Cases produced: 200 Release Date: August 6, 2010 Alcohol: 12 % R.S. 1.7%

14 Hosmer Brut Rosé Pinot Noir The fruit was picked, crushed and left overnight on the skins. The free run was kept separate from the press fractions. The free run was innocultaed with yeast strain DV-10 and ferment for 7 days. The wine was cold stabilized and bottled for triage the following summer. The Pinot Noir used in the sparkling wine comes from clone 115. The vines are 20 years old growing in deep Cazenovian high lime soils. Hosmer Sparkling Pinot Noir Brut Rose is a grand example of the versatility of Finger lakes Pinot Noir. Fresh raspberries and Montmorency cherries highlight the front palate with a sweet cake bread mid palate ending with a zesty framboise finish, a complement to you and all those who enjoy the limitless potential of your everyday good deeds. Harvest Date: October 16, 2009 Brix at Harvest: 19.5 Bottled: August 16, 2010 Disgorged: May 19, 2011 Cases Produced: 201 cases Release Date: July 9, 2011 T.A g/l ph: 3.4 Alcohol: 12.2% R.S. 1%

15 Hosmer Carousel As country wines go this is as good of a representation of what made sweet New York wines so popular. The Hosmer Carousel Blush is a classic blend of the native variety Catawba and the New York developed hybrid grape, Cayuga White. The aromatic peach and honeysuckle aromas of the nose evoke a blossoming orchard in the spring with the palate displaying strawberry, watermelon and Clementine orange. This is a mouth watering wine that goes well with any kind of fare or simply a casual sipping wine. The Hosmer Carousel is a wine meant to remind you of how lucky you are to be able to appreciate the Finger Lakes and all that they offer. The Carousel is a blend of 45% Catawba, 45% Cayuga White and 10% DeChaunac. The wines are fermented in stainless steel and aged for 4 months before being blended and bottled. Bottled: June 22 nd, 2011 Cases produced: 418 Release Date: October 11 th, 2011 Alcohol: 11.5 % R.S. 5 %

16 Hosmer Estate Red Sweet vanilla, coupled with blackberry, raspberry and cranberry notes, mingle in the aroma of this smooth, dry, and round bodied red. Barrel aging adds complexity and just a hint of oak, complimenting the bright berry tones without overwhelming the fruit. This is an everyday favorite wine, see if you agree. Hosmer Estate Red is a blend of 50% DeChaunac and 50% Cabernet Franc. Both varieties are barrel aged for 9 months in 5-7 year old American oak barrels before being blended and bottled. Bottled: August 10 th, 2011 Cases produced: 395 Release Date: November 18 th, 2011 Alcohol: 12 % R.S. 0.7%

17 Hosmer Fireside Red The Fireside Red is an easy drinking chillable sweet red wine that is rich and smooth with overtones of black cherry and cinnamon. A bright fruity nose opens the senses to delight and with no oak aging, this wine becomes a wonderful companion for any social or casual occasion with friends and family anytime of the year. Hosmer Fireside Red is a blend of 80% DeChaunac and 20% Seyval. Both wines are fermented in stainless steel tanks and aged for 4 months before being blended and bottled. Bottled: January 25 th, 2012 Cases produced: 643 Alcohol: 12 % R.S. 5.0%

18 Hosmer Sparkling Wine Our sparkler is produced using the traditional method champenoise technique, involving a secondary fermentation that occurs in each bottle. Made from 100% Cayuga White, this delicate fresh style sparkling wine fills the mouth with ripe apple, pear, and honey flavors. The swirling, enchangting, tiny bubbles leave the mouth criop and refreshed. Bottled: September 11th, 2010 Cases Produced: 60 cases Alcohol: 12% R.S. 1.0%

19 Hosmer Raspberry Rhapsody This wonderfully aromatic treat is made from semi-sweet white wine infused with locally grown, sunripened red raspberries. Intensely flavorful with lively acid, it s delicious by itself and tastes just as it should, a fresh, juicy, mouth-watering raspberry. It s a joy to drink! The Raspberry Rhapsody is made using 1.5 pounds of fresh raspberries for every gallon of wine. The raspberry puree is macerated in equal volume of Cayuga White for 24 hours. The cuvee is then rough filtered and blended to the appropriate ratio of raspberries to wine. The wine is then sweetened, filtered and bottled. Bottled: November 3 rd, 2011 Cases produced: 329 Alcohol: 11.5 % R.S. 7.5%