Hector Wine Company, Cabernet Sauvignon 2013, Seneca Lake, New York

Tasting Note:  In this indigenous-yeast fermented wine only the yeast from the vineyard itself was used in its fermentation from grape juice into alcohol.

I’ve been focusing on indigenous-yeast- fermented Finger Lakes wine, and this to my knowledge is the only indigenous-yeast fermented cabernet sauvignon produced in the region.

This purple-colored cabernet sauvignon has a nose of blackberry (70%), blueberry (10%), violet (5%), cinnamon (7%) and vanilla (8%).

The cabernet sauvignon is full-bodied, with high-tannin and medium-plus acidity. The aromas on the nose continue to the palate with the fruit flavors leading through to the halfway point of the taste with astringency and tannin taking the lead towards the finish.

The cabernet has depth and complexity that would benefit with aging. If drinking now (like me), give it some air so it softens.

Bottle Note: Hand-harvested from Sawmill Creek Vineyards with a second manual hand sort at the winery. Fermented using indigenous yeast. This limited release cabernet sauvignon is only made when the vintage calls for it. All aspects of production, from press to bottle, occur on site fostering the ideal that a world class wine is handles by its makers from start to finish. 95 cases produced.