Sangria: Red and White

May 27, 2016 by Corey Ameele

Red Sangria &
White Sangria

Finger Lakes
Perfect for parties, our sweet and tangy Red and White Sangrias explode with fresh fruit flavors and brighten any occasion.

Viticulture

Grape. Cayuga White

Fruit juices. Lemon, lime, orange, plus strawberry, blueberry, dark cherry and raspberry (Red Sangria), and peach and pineapple (White Sangria)

Appellation. Finger Lakes

Viticulture notes. Cayuga White grapes, when harvested early in the fall, produce a relatively neutral white wine, the perfect backdrop for the sweet and tangy juices that enliven our Sangrias.

Winemaking

Winemaker. Matt Cassavaugh

Fermentation. In stainless steel tanks at low temperature.

Alcohol by volume. 7.5%

Residual sugar. 8.5%

IRF scale. Sweet

Aging. In stainless steel tanks.

Bottling dates. July 1, 14, 20 and September 6-8, 2017

Production. 640 cases (Red), 576 cases (White)

Sizes. 750mL (picture at right) and 1.5L bottles
Vegan. No (The fruit juices in our Sangrias are provided by a high-quality supplier but we do not supervise their production processes.)

Wine series. Vineyard

TTB IDs. 17051001000187 (Red), 17051001000188 (White)

UPCs. 0-89800-00833-1 (Red 750mL), 0-89800-00843-0 (Red 1.5L), 0-89800-00813-3 (White 750mL), 0-89800-00823-2 (White 1.5L)

Year first produced: 2016

Winemaking notes. We cold-ferment Cayuga White grapes, the foundation for our Sangrias, to preserve their natural crisp fruit flavors in the finished wine.

Enjoying our Red Sangria & White Sangria

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 45º-60ºF and out of direct sunlight. These wines, like most unoaked wines, have been produced to be enjoyed while young and fresh, i.e. within roughly 2 years of bottling.

Serving temp: 50º-55ºF

Tasting notes. Our sweet and fruity Sangrias feature lively strawberry and blueberry (Red Sangria) and peach and pineapple flavors (White Sangria). Serve chilled on their own or over ice with fresh fruit.

Pairing suggestions. Spicy appetizers; barbecued pork or chicken; grilled beef; fresh fruit, ice cream or custard desserts.

Tapestry

May 27, 2016 by Corey Ameele

Recent 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.

Vineyard Hill Riesling

May 27, 2016 by Corey Ameele

2016 Vineyard Hill Riesling

Finger Lakes

Riesling grapes love our Finger Lakes climate and produce a wide variety of delicious wines. We carefully monitor and arrest fermentation of our Vineyard Hill Riesling at a point which encourages a rich mouthfeel, ripe citrus and peach notes, and supple natural sweetness.

Viticulture

Grape. Riesling

Appellation. Finger Lakes

Harvest dates. Various in October 2016.

Viticulture notes. Each vine was hand-tended to enhance sun exposure and fruit ripening. Crop levels were closely controlled to allow the fruit to express maximum aromatic intensity and complexity.

Winemaking

Winemaker. Matt Cassavaugh

Fermentation. In stainless steel tanks at low temperature.

Alcohol by volume. 10.5%

Aging. In stainless steel tanks.

Residual sugar. 3.5%

IRF sweetness scale. Medium sweet

Acidity. pH 3.1, TA 8.4 g/L

Bottling dates. March 22-23, 2017

Production. 621 cases 750mL

Vegan. Yes

Casa Larga wine series. Vineyard

TTB ID. 17019-001-000433

UPC. 0-89800-00724-2

Year first produced. 2008

Winemaking notes. Small lots of grapes were selected from parcels of the estate vineyard and were picked at a moment that would capture the aromatic intensity and crisp acidity of a cool-climate Riesling.

Each lot was fermented separately at cool temperatures in stainless steel tanks to preserve varietal character and aromas. The wine experienced extended post-fermentation aging on light lees, which was periodically stirred back into the wine to increase body, roundness and aromatic intensity. The small batches were then combined into a harmonious blend that displays the complexity of each of its individual components.

Enjoying Vineyard Hill Riesling

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.

Accolades. (to be announced)

Aging. Store at cool temperature (55º-60ºF) and out of direct sunlight. This wine is produced to be drunk young, crisp and fresh, i.e. within 2 years of bottling.

Serving temperature. 55º-60ºF

Tasting notes. Our Vineyard Hill Riesling features ripe citrus and peach notes balanced perfectly with natural sweetness.

Pairing suggestions. Ham, pork or turkey with their traditional pineapple, apple or cranberry sides.

Petite Noir

May 26, 2016 by Corey Ameele

Petite 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.

Lilac Hill

May 19, 2016 by Corey Ameele

Lilac Hill

Finger Lakes

Our very popular Lilac Hill is an unoaked aromatic white wine with delicate fruit and floral notes. It is the Official Wine of Rochester’s famous annual Lilac Festival.

Viticulture

Grapes. Lilac Hill is a proprietary blend of French-American (Cayuga White) and vinifera (Muscat Ottonel and Riesling) grape varieties.

Appellation. Finger Lakes

Viticulture notes. We manage these types for maximum ripeness to allow their fruit and floral aromatics to intensify. Muscat Ottonel is responsible for the wine’s characteristic floral notes.

Winemaking

Fermentation. Stainless steel at cool temperature

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. 10.5%

Residual sugar. 3.5%

IRF scale. Medium Sweet

Acidity. pH 2.9, TA 9.1 g/L

Aging. In stainless steel tanks

Bottle volumes. 750mL and 1.5L Magnum

Bottling dates. March 30, June 16, July 15 and
September 14, 2017

Appellation. Finger Lakes

Production. 820 cases 750mL and 218 cases 1.5L

Casa Larga wine series. Vineyard

Vegan. Yes

TTBID. 16340-001-000404

UPCs. 0-89800-00303-9 (750mL),
0-89800-00040-3 (1.5L)

Year first produced. 1991

Winemaking notes. Each of the component grapes’ juice is individually fermented at cold temperature in stainless steel tanks to maximize its aromatics. The three wines are then racked and undergo blending trials. The final blend is filtered, cold stabilized and bottled.

Enjoying our Lilac Hill

Availability.

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

Aging: Store at cool temperature (55ºF) and out of direct sunlight. This wine, like most un-oaked aromatic white wines, was produced to be drunk young and fresh, i.e. within 1-2 years of bottling.

Serving temp: 50ºF

Tasting notes. Lilac Hill is a medium-sweet unoaked white wine with lovely fruit and floral aromas and a crisp finish.

Pairing suggestions. Antipasti, spicy Asian cuisine, salads with goat cheese, apple and berry tarts and pies.

Dolci Rosso

May 19, 2016 by Corey Ameele

Dolci Rosso

Finger Lakes

Dolci Rosso is a fresh, fruity, medium sweet red wine with vibrant Finger Lakes grape flavor, perfect to enjoy at cool room temperate or lightly chilled.

Viticulture

Grapes. Cayuga, Colobel and Niagara.

Appellation. Finger Lakes

Viticulture notes. The grapes used in the production of this wine are cold-tolerant, making them ideal for the northern Finger Lakes region. We train their vines higher on the trellis than other varieties and they grow downward in an umbrella-like pattern.

Winemaking

Winemaker. Matt Cassavaugh

Fermentation. In stainless steel tanks at cool temperature.

Alcohol by volume. 11%

Residual sugar. 5.2%

IRF scale. Medium Sweet

Aging. In stainless steel tanks for approximately 6 months.

Acidity. pH 2.9, TA 9.2 g/L

Bottle volumes. 750mL and 1.5L

Bottling dates. April 21 and September 6, 2017

Production. 325 cases 750mL and 171 cases 1.5L Magnums

Vegan. Yes

Wine series. Vineyard

TTB ID. 17019-001-000448

UPC. 0-89800-00253-7 (750mL), 0-89800-00263-6 (1.5L)

Year first produced: 2005

Winemaking notes. We ferment each of Dolci Rosso’s component wines separately in stainless steel tanks at low temperature, to bring out the fruit aromas and flavors in the finished wine.

Enjoying Dolci Rosso

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 (about 55º) and out of direct sunlight. This wine, like most unoaked white wines, was produced to be enjoyed while young and fresh, i.e. within roughly 2 years of bottling.

Serving temperature: At cool room temperature or lightly chilled (about 55º).

Tasting notes. Dolci Rosso is a fresh, fruity, medium sweet red wine with vibrant grape flavor, fermented and aged entirely in stainless steel tanks.

Pairing suggestions. Pizza, and meats with barbecue, ketchup and other sweet and sour or sweet and salty sauces.

Dolci Bianco

May 19, 2016 by Corey Ameele

Dolci Bianco is a fresh, fruity, medium sweet white wine with a vibrant floral nose and smooth finish, fermented and aged entirely in stainless steel tanks.

Viticulture

Grapes: Cayuga White, Niagara and Muscat Ottonel.

Appellation: Finger Lakes

Viticulture notes: The grapes used in the production of this wine are cold-tolerant, making them ideal for the northern Finger Lakes region. We train their vines higher on the trellis than other varieties and they grow downward in an umbrella-like pattern. This lovely fruity blend is composed of one variety from each of the major classes of wine grapes: vinifera (Muscat Ottonel), hybrid (Cayuga White), and labrusca (Niagara).

Winemaking

Winemaker: Matt Cassavaugh

Fermentation: In stainless steel tanks at cool temperature.

Alcohol by volume: 11.5%

Residual sugar: ___%

IRF scale: Medium Sweet

Aging: In stainless steel tanks for approximately 6 months.

Acidity: pH ___, TA ___ g/L

Bottle volumes: 750mL and 1.5L

Bottling dates: _______

Production: ___ cases 750mL (thus far)

Vegan: Yes

Wine series: Vineyard

TTB ID: 16340-001-000402

UPC: 0-89800-00223-0

Year first produced: 2004

Winemaking notes: We ferment each of Dolci Bianco’s component wines separately in stainless steel tanks at low temperature, to bring out the fruit aromas and flavors in the finished wine.

Enjoying Dolci Bianco

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 (about 55º) and out of direct sunlight. This wine, like most unoaked white wines, was produced to be enjoyed while young and fresh, i.e. within roughly 2 years of bottling.

Serving temperature: Chilled to about 50º

Tasting notes: Dolci Bianco is a fresh, fruity, unoaked, medium sweet white wine with a vibrant floral nose and smooth finish.

Pairing suggestions: Asian or Mexican cuisine with hot spices, sweet and sour or honey mustard sauces, bleu cheeses.

Vineyard Hill Chardonnay

May 19, 2016 by Corey Ameele

2016 Vineyard Hill Chardonnay

Unoaked
Finger Lakes

We ferment and age our very popular Vineyard Hill® Chardonnay entirely in stainless steel tanks to preserve its naturally zesty and crisp fruit characteristics.

Viticulture

Grapes. 100% Chardonnay

Appellation. Finger Lakes

Viticulture notes. We manage these types for maximum ripeness to allow their fruit and floral aromatics to intensify.

Winemaking

Winemaker. Matt Cassavaugh

Fermentation. In stainless steel tanks at cool temperature

Vintage. 2016

Alcohol by volume. 11.5%

Residual sugar. 1.0%

IRF scale. Medium Dry

Aging. In stainless steel tanks

Acidity. pH 3.3, TA 6.9 g/L

Bottle volumes. 750mL and 1.5L Magnum

Bottling dates. January 4 & 31, 2017

Production. 595 cases 750mL (to-date)

Vegan. Yes

Wine series. Vineyard

TTB ID. 16340-001-000411

UPCs. 0-89800-00104-2 (750mL),
0-89800-00114-1 (1.5L)

Year first produced: 1997

Winemaking notes. Unlike other Casa Larga Chardonnays, Vineyard Hill Chardonnay is unoaked: it is fermented and aged in stainless steel and does not undergo malolactic fermentation. This keeps tannins at a low level and preserves the naturally clean, crisp and fruit-forward expression of the variety.

Enjoying our Vineyard Hill Chardonnay

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.

Accolades:
91 Points, “Highly Recommended”, and Gold
Medal, 2017 Beverage Testing Institute World
Wine Championships (tastings.com)

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

Serving temperature: 55º-60ºF

Tasting notes. Vineyard Hill Chardonnay is a medium-dry unoaked wine with lovely fruit aromas, a touch of minerality and a crisp finish.

Pairing suggestions. Salmon, sushi and other simply prepared fish and shellfish, cured and smoked meats, saltier cheeses.