Bloomer Creek Cabernet Franc 2017
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This is a red wine imageBloomer Creek Cabernet Franc 2017

 
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The hand harvested grapes are partially destemmed, crushed and fermented with whole clusters added back in open top fermenters for two to three weeks at cellar temperature. The juice then remains on the gross lees for 10 to 11 months in old French oak barrels. Leaner fruit, heightened minerality, low "green" influence and plenty of earth... is your mouth watering yet?!

In 1982 Kim Engle and Deb Bermingham purchased a thirty-acre farm in the Finger ... read more
Item ID: #39035
Size: 750mL (wine)
Closure: Cork

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The hand harvested grapes are partially destemmed, crushed and fermented with whole clusters added back in open top fermenters for two to three weeks at cellar temperature. The juice then remains on the gross lees for 10 to 11 months in old French oak barrels. Leaner fruit, heightened minerality, low "green" influence and plenty of earth... is your mouth watering yet?!

In 1982 Kim Engle and Deb Bermingham purchased a thirty-acre farm in the Finger Lakes region, ten acres of which they planted to a variety of cool climate grapes. They named the vineyard Bloomer Creek and for the last three decades they have meticulously farmed it using organic methods.

They employ no herbicides, no irrigation, fruit is hand-harvested, and only natural native yeasts are used for fermentation. They often utilize whole clusters in their winemaking, including the whites, extended lees aging, and they allow fermentations to progress at their own rate without using temperature control.

In a part of the world where winemakers dont often take risks, Bloomer Creek seems afraid not to and the results are wonderful. Both their whites and their reds are incredibly distinctive, age-worthy and expressive of the place and time in which they were produced. That place is the Finger Lakes, and Bloomer Creek may be the single most unique, and compelling voice in town.

Bloomer Creek Vineyard

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Bloomer Creek VineyardIn 1982 Kim Engle and Deb Bermingham purchased a 30-acre farm in the Finger Lakes region, 10 acres of which they planted to a variety of cool climate grapes. They named the vineyard Bloomer Creek and for the last three decades they have meticulously farmed it using organic methods.
They employ no herbicides, no irrigation, fruit is hand-harvested, and only natural native yeasts are used for fermentation. They often utilize whole clusters in their winemaking, including the whites, extended lees aging, and they allow fermentations to progress at their own rate without using temperature control.
In a part of the world where winemakers don't often take risks, Bloomer Creek seems afraid not to and the results are wonderful. Both their whites and their reds are incredibly distinctive, age-worthy and expressive of the place and time in which they were produced. That place is the Finger Lakes, and Bloomer Creek may be the single most unique, and compelling voice in town.

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