Description

Cabernet Franc from the Finger Lakes is exquisitely juicy and refreshing, yet for too long was forced into being big and oak-driven. This stainless steel Cabernet Franc captures what makes it a special grape for our region: the ability to ripen late in harvest without sacrificing acidity or tannin. Fermenting and aging in stainless steel bring the black raspberry fruit to the fore, while keeping the tannins crunchy and fresh.

In the Vineyard:
Nutt Road Vineyard is a wonderful planting on the Dresden Bench, grown by Peter Martini of Anthony Road Wine Company, and a favorite of Kelby’s to work with since his first ever wines in 2013. Our connection with that fruit and how beautifully it is maintained was something we wanted to celebrate right from the first vintage of
Apollo’s Praise. Unsurprisingly, the fruit arrived perfectly ripe and clean, as it always does from this
gentle east-facing slope and well exposed fruit zone.

In the Cellar:
The must cold soaked at 45F for 72 hours before being allowed to ambiently warm up.Daily punch downs during this warming period kept the nascent cap fresh, until a spontaneous fermentation kicked off. At this point, punchdowns or pumpovers were done three to four times per day during peak ferment (90F). After fermentation was completed, the wine was kept on skins and stems for 4 more weeks with daily punchdowns to prevent the top from oxidizing. The wine was then screw-pressed off and returned to tank, where it aged on the lees with twice-monthly lees stirring until April 2024.

Tasting Notes:
Black raspberry, rosemary, and leather aromas on the nose immediately hint at the wild side of this Cabernet Franc. The midpalate transitions to red fruit with a pleasant tomato leaf savoriness, but is most notable for the grip and mouth coating nature of its fruit-derived tannins.