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Wines & Ciders
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No. 139 Dry Ciders
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Vinegar & Verjus
Classic Red Blend 2014
Classic Red Blend 2014
This easy go-to red blends four varieties—Merlot, Cabernet Sauvignon, Cab Franc and Petit Verdot. Case Discounts Available
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Appellation: Long Island, New York. Produced and bottled in Sagaponack, New York.
Under the meticulous care of Winemaker/Partner Roman Roth, our vineyard encompasses 55 acres of sustainably farmed vines. Our unique combination of Bridgehampton loam soil and ocean breezes from the Atlantic, only 2.6 miles away, provide Bordeaux-like conditions, perfect to achieve the balance of ripeness and acidity of Wölffer’s signature style: European elegance paired with the distinct typicity of Long Island terroir.
62% Merlot, 30% Cabernet Sauvignon, 8% Cabernet Franc
The wine is dark red; almost black in color.
Beautiful Cassis aromas with fine sandalwood and lovely earthy, but floral, notes fills the glass. The mouth-feel is medium bodied, but has character and nice concentration. Wonderful fruit is backed with ripe layers of smooth velvet tannins, giving great structure. The overall lush berry notes and a bit of acidity give a nice brightness. The finish has some dark chocolate and minerality. Extremely food friendly with great longevity.
The 2014 growing season will go down in history as the vintage with low humidity and lots of sunshine. This rare phenomena for Long Island helped to produce spectacular fruit flavors with amazing concentration, especially when the crop level was carefully monitored and adjusted down. All fruit was handpicked starting mid-October and finishing on November 4. Careful selection was carried out in the vineyard and on our sorting table. The grapes were de-stemmed and cold-soaked at 50°F for three days, followed by a warm fermentation (88°F) that completed between 14 to 20 days. During peak fermentation, the wine underwent three pump-overs a day, aerating and preserving the wine’s fruit character and increasing its deep coloration. The grapes were pressed gently, and 100% of the wine finished malolactic fermentation in 225-liter oak barriques, 11% of which was new oak. Only a small press fraction was fined with egg white. The wine was racked five times and matured for a total of 12 months in oak and was bottled on January 30, 2016, producing 1,983 cases of 750ml bottles.
Average Brix at Harvest 20.8 to 23.8 Titratable Acidity 4.5 g/L
pH 3.6 Residual Sugar 0 g/L
Alc. by Volume 13.2%
Serve at cellar temperature, or slightly cool. Pair this versatile red with flavorful pasta dishes, grilled or braised beef, game, or lamb. Or serve it with a wide selection of rich cheeses and dark chocolate.