100% Cabernet Franc. The 2015 vintage is the second to include fruit from a new clone (214) of Cabernet Franc that was planted in 2012. The remainder comes from fruit sourced from another vineyard planted on Paumanok’s home farm in Aquebogue in 2001. The grapes were harvested mid-October. They were sent through the crusher-destemmer with the rollers set wide apart to retain a larger number of whole berries. Next, the grapes were sorted to remove MOG (matter other than grape) and any unripe or undesirable fruit. The must was inoculated immediately with yeast and within 24 hours with malolactic bacteria. This practice, called co-inoculation, resulted in the completion of malolactic fermentation prior to the completion of alcoholic fermentation. This has the major advantage of allowing the winemaker to rapidly protect the wine with sulfites upon completion of alcoholic fermentation (as opposed to waiting weeks or months after alcoholic fermentation for malolactic fermentation to complete). Délestage (complete drainage of free run and returning the same volume of juice/wine by irrigating over the cap, also known as “rack and return”) was done to achieve thorough, gentle extraction while minimizing the extraction of harsher tannins by the elimination of seeds as the cap settles during délestage. This method ensures that only the softest tannins are extracted. After the fermentation was complete, the free run was drained into oak barrels. The must was pressed and, after clarification, was also moved to oak barrels. After 14 months in neutral French oak barrels the Cabernet Franc was bottled. It was sealed with a screw cap to preserve freshness and cleanliness. 12.5% alcohol. 745 cases produced.
Aromas of bramble fruit, herbs, flowers and spice. Medium-bodied, plush with smooth tannins, black fruit and cherry flavors.
Vintage notes: 2015 was another outstanding vintage, the third in a row for Paumanok. A cold winter and periodic fog and rain events during flowering in June contributed to a slightly below normal size of the crop. Sunny, dry weather prevailed in the summer months of July and August with about 1.75 inches (44 mm) of rain each month. Dry weather continued into September. The end of September and October saw a return to somewhat wetter weather with occasional rain events.
About the Producer
Founded in the spring of 1983, this 127 acre estate is owned and managed by Ursula and Charles Massoud, and their three sons. Born and raised in the "Old World", wine has always been a part of their lives and they continue the tradition at Paumanok Vineyards.
The domaine is exclusively planted with premium vinifera grapevines consisting of Chardonnay, Riesling, Sauvignon Blanc, Chenin Blanc, Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The traditional dense planting of the vineyards at 1100 to 1400 vines per acre produces more concentrated fruit and therefore higher quality wines. All wines are made with estate fruit and the production is limited to fewer than 12,000 cases. The winery is a renovated turn-of-the-century barn that houses a fermentation tank room and lab. The spacious tasting room was built on top of the barrel cellar. It is surrounded by an inviting deck overlooking the vineyards.
Paumanok is a Native American name for Long Island, and is used by the great poet Walt Whitman to describe this special place in his 1860 poem "Starting from Paumanok".
Farming/sustainability practices: Paumanok is certified sustainable by Long Island Sustainable Winegrowing (LISW). LISW is the first organization of its kind on the east coast and is modeled off of similar organizations on the west coast such as Oregon LIVE and Lodi Rules. The winery is solar powered.