Anthony Road Cabernet Franc/Lemberger 2016
Blend: 52% Cabernet Franc, 48% Lemberger.
Critical AcclaimAll Vintages
The 2016 Cabernet Franc / Lemberger is a roughly equal blend aged for 15 months in used and mostly French oak. It comes in at 13.2% alcohol. One of the winery's popular labels, made since 2005, this year is slightly higher in alcohol than normal. Some of the higher years have shown well. It seems nicely concentrated for the level and the style, plus it still has lovely freshness and flavor. It is, of course, an FLX red, meaning that it is still lighter styled and not overly powerful. So, you can drink this right now. It finishes with controlled flavor, the fruit nicely lifted. It tastes great and is very elegant.
As the most historic wine-producing region in New York state, winemaking in the Finger Lakes area dates back to the 1820s and today as a region, accounts for 90% of the state’s total wine production.
Its narrow and deep lakes created by the movement of Ice Age glaciers create an environment similar to the classic Riesling-loving regions of Europe, namely Germany and Austria. The Finger Lakes retain summer heat that incidentally warms up cold winter air, making it fall down from the lakes’ steep slopes. When spring comes, the lakes, already cooled by cold winter weather, stave off vine budding until the danger of frost has subsided. The main lakes of the zone, that is those big enough to moderate the climate in this way, are the focal points of prime vineyard areas. They include Canandaigua, Keuka, Seneca and Cayuga.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.