240 Days Rosé
100% Finger Lakes, New York
Floral Notes | Crisp | Citrus Tones
The 2017 Finger Lakes Rosé is an engaging blend of three varietals: Cabernet Franc, Riesling, and Blaufränkisch, one of the region’s up-and-coming reds. Diligently blended for balance, this Rosé accentuates crisp, citrusy acidity up front while maintaining a complex blend of spicy and floral notes on the finish.
Vintage
2017 brought a winter riddled with precipitation and a huge, Mid-March Nor’easter (Stella) but a quick warm up resulted in a slightly earlier than expected bud-break in late April.
After a frost scare in the first weeks in May, the vines emerged with little to no physical damage and continued towards a particularly mild summer. An uncommonly wet and cool summer combined with a late season rain threat contributed to an overall vintage ripe with acidity which in turn opened the door to some very exciting blending trials, unique to this vintage.
Where To Buy
Vineyards
The base of the 240 Days Finger Lakes Rosé is a blend of Cabernet Franc vineyards from Keuka and Seneca Lakes. Growers were Matt Doyle, Darren Simmons, and Bill Dalrymple.
The Riesling comes from the Valois Vineyard, also farmed by the Doyle family on the East side of Seneca Lake, made up of a Selection Massale.
Varietal Composition
45% Cabernet Franc
45% Blaufränkisch
10% Riesling
Wine Analyses
Total acid: 6.16 g/L
Final pH: 3.55
Residual sugar: 4.4 g/L
Alcohol: 11.35% by volume
Accolades
2015 - Wine Enthusiast: 86 points, Wine Spectator: 84 points
2016 - Wine Enthusiast: 84 points, Finger Lakes International Wine Competition Bronze Medal for the 240 Days 2016 Rosé
What makes 240 Days Rosé unique?
The Cabernet Franc was harvested on October 4, 2017. The final blend was sweetened to 4.4 g/L RS to balance the natural, crisp acidity of the 2017 vintage.
- 20% Saignée on the fruit of the Cabernet Franc
- 50% Saignée on the Blaufränkisch
- A later addition of Cabernet Franc was included after 5 months post-ML aging in neutral French Oak
- 10% of Riesling was harvested on October 17, 2017
- Barrel fermented to dryness in 7-year-old French Oak barrels
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