Casa Larga

Tapestry

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TapestryRecent Awards:

  • Gold – 2011 New York Wine & Food Classic
  • Silver- 2011 Golden Nose
  • Silver – 2004 Taster’s Guild International

Tasting Notes: Unoaked.  A light-bodied and fruity, rosé-style wine.

Grape Composition: A proprietary blend that may include Cabernet Sauvignon, Vidal Blanc and a Rosé of DeChaunac

Type: Blush

Residual Sugar:  1.7%

Alcohol Content:  11.5%

Bottle Size(s):  750mL, 1.5L

Food Pairings:  White meats, Cobb salad and ham.

Viticulture:  The grapes used in the production of this wine are highly cold-tolerant, making them ideal for New York and the northern Finger Lakes region.

Winemaking:  Cold fermentation is used for this wine.  Tapestry is fermented in stainless steel, bringing out the fruit flavor and aromas in the wine.

Petite Noir

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Petite NoirPetite Noir

Unoaked
Finger Lakes

Petite Noir is a unique, medium-dry, unoaked red wine, fresh, fruity, very low in tannins, and with a tiny bit of sweetness in the background. It’s the perfect introductory red for white wine drinkers!

Viticulture

Grapes. Petite Noir is a unique blend of two red grape varieties (Cabernet Sauvignon and DeChaunac) and one white (Vidal Blanc). The proportions depend on the growing season.

Appellation. Finger Lakes

Viticulture notes. For this and several other wines, our vineyard crew chooses vine management techniques that bring out and preserve the naturally vibrant fruit flavors in the grapes.

Winemaking

Winemaker. Matt Cassavaugh

Fermentation. In stainless steel tanks. No malolactic fermentation is performed.

Alcohol by volume. 11%

Residual sugar. 1.8%

IRF scale. Medium Dry

Aging. In stainless steel tanks.

Acidity. pH 3.4, TA 7.2 g/L

Bottling dates. April 6 and 19, 2017

Production. 516 cases 750mL

Vegan. Yes

Wine series. Vineyard

TTB ID. 16340-001-000408

UPC. 0-89800-00213-1

Year first produced: 1987

Winemaking notes. The grapes fermented for Petite Noir receive moderate skin contact to enhance the red fruit aromas while limiting tannin extraction. Fermentation occurs at lower temperatures common

to red wines yet higher than those used for white. An abbreviated aging period occurs only in stainless steel tanks to allow for maximum expression of fruit. We conduct extensive blend trials and choose a unique proportion of the various component wines to maintain as consistent a flavor profile from year to year as possible.

Enjoying Petite Noir

Availability. At our winery in Fairport; at selected wine and spirits stores and restaurants in New York State; at CasaLarga.com for direct shipment to residences and workplaces in 37 states.

Aging: Store at cool temperature (55º-60ºF) and out of direct sunlight. This wine, like most unoaked wines, was produced to be enjoyed while young and fresh, i.e. within roughly 2 years of bottling.

Serving temperature: Enjoy Petite Noir at cool room temperature or lightly chilled (55º-60ºF).

Tasting notes. Unoaked and fresh, Petite Noir has many of the characteristics of white wines, especially lower tannins and crisp fruit flavors, but with the heartiness of red wines, reminiscent of Beaujolais Nouveau.

Pairing suggestions. Grilled meats, pizza or pasta with tomato-based sauces, salads with sweeter dressings.

Meritage

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Meritage

Finger Lakes

Our winemaker hand-selects the highest quality grapes from different vineyard blocks and clones as the foundation for this complex wine with dark berry notes, firm tannins, and a long velvety finish.

Viticulture

Grapes.

55% Cabernet Sauvignon

28% Cabernet Franc

17% Merlot

Viticulture notes. We balance the vine and position the fruit by hand to ensure proper ripening of these three red Bordeaux grapes. We hand-pick them very late in the growing season to maximize ripeness and tannin development.

Winemaking

Winemaker. Matt Cassavaugh

Fermentation. After primary fermentation (yeast), each component wine undergoes malolactic fermentation in stainless tanks and is racked into barrels.

Vintage. NV. Our winemaker can select the best from among different vintages of the component wines to optimize the harmony and complexity of the blend.

Alcohol by volume. 13%

Residual sugar. 0.1%

IRF scale. Dry

Aging. 12-14 months in a variety of oak barrels to add nuance and complexity.

Acidity. pH 3.5, TA 6.0 g/L

Bottle volume. 750ml

Bottling dates. March 31 and August 4, 2017

Production. 201 cases

Vegan. Yes

Casa Larga wine series. Winemaker

TTBID. 17062-001-000451

UPC. 0-89800-00373-2

Year first produced: 2001

Winemaking notes. Harvested grapes for this wine are pressed into one-ton fermentation tanks. The juices ferment on the skins and caps are punched down twice daily. They are then racked and placed into barrels. Each component wine in the blend is fermented and aged separately. From a series of options, a blend is selected that maximizes the nuances of each grape while maintaining harmony. The chosen blend is then racked back into barrels where it ages for up to several more months.

Enjoying our Meritage

Availability.

  • At our winery in Fairport
  • At select wine and spirits stores in New York State
  • At com for direct shipment to residences and workplaces in 39 states.

Aging. Store at cool temperature (55º-60ºF) and out of direct sunlight. Meritage can age gracefully in bottle for another 3-5 years, depending on the year.

Serving. At cool room temperature (60-65ºF).

Tasting notes. Dark berry notes, rich oak, a hint of pepper and a velvety palate make this limited edition wine among the most prized at Casa Larga.

Pairing suggestions. Beef and lamb dishes with rich sauces like hollandaise, béarnaise, bourguignon, poivrade or stroganoff; goat cheeses and Manchego.