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| Drinking Windows and Values |
| Drinking window: Drink between 2021 and 2025 (based on 37 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.5 pts. and median of 89 pts. in 7 notes) - hiding notes with no text | | | Tasted by RGCM Gananda on 1/18/2024 & rated 89 points: Prior bottle was 2 years and almost 4 months ago and my notes were generally consistent and it has evolved along the lines I'd hoped/expected. Bright red cherry on the nose now (not sour) along with light spices and a touch of earth. Between light and medium bodied with red cherry upfront that continues to show good brightness, moving to slightly darker and deeper red cherry through the middle. Tannins and acidity continue to integrate positively on the backside. Tart red cherry and light mineral notes through the finish. While this wine continues to show a bit more depth from bottle than it did in my initial winery tasing, it's still lighter and less complex overall than other vintages. It shows it's fruit well, but just doesn't have the depth or complexity to push it higher. It's clearly a step behind the 2017. Showing well at present and given the unlikelihood of additional positive evolution, should be drunk over the next 12-18 months. I'll plan to open my last bottle in Summer 2024. (139 views) | | | Tasted by wgilbert3 on 3/17/2022 & rated 89 points: Still very young but beginning to come around; plenty of green pepper but also bright red fruit. (447 views) | | | Tasted by RGCM Gananda on 9/30/2021 & rated 89 points: Previously tasted at the winery almost 2 years ago, this was my first from bottle and it has developed almost exactly as I'd hoped (glad I was patient). Nose shows sour red cherry, spices and earth. Nearly medium bodied (12.5% ABV and not quite as light as I recalled from my winery tasting) with red cherry upfront and the slightly darker and deeper red cherry and other redfruit notes through the middle. The mid-body has more depth than I recalled from my winery tasting and the finishing transition was cleaner. Tannins are very fine grained and neatly integrated, leading to a balanced finish. Overall, I'd say this wine has improved in terms of overall balance and integration and while it wasn't the most complex of the Wiemer Cabernet Francs I have tried, it was quite harmonious and fully earned the score the originally gave it. While it has several years ahead at this level, I don't see room for significant additional improvement. I would drink this wine over the next 2-3 years while its freshness, mid-body depth and overall completeness show at its best. (579 views) | | | Tasted by Bfinny00 on 7/17/2021 & rated 89 points: This wine is pale ruby in hue. Its aromas include sour cherry, black pepper, floral, and baking spices. On the palate, you get a bit more earthiness and ripe red fruit m. It is medium acid, low tannin, and has a nice mouthfeel for a lighter red with a medium finish. (574 views) | | | Tasted by iiaudio on 10/16/2020: Decanted for an hour and enjoyed over the next few. Drinking really nicely. Hopefully, I'll be able to forget about the last bottle in the cellar for a few years. (709 views) | | | Tasted by RGCM Gananda on 11/22/2019 & rated 89 points: Tasted at the winery. Very clean and aromatic nose, showing red cherry, spices and earth. Not quite medium bodied (seemed a bit lighter than typical), but with very pretty upfront fruit, especially red cherry and some slighter darker notes through the middle. Acidity and fine grained tannins come in on the backside, but overall, the fruit and structure notes already show good balance, but a slight step behind the 2016. I'll plan to try my first from bottle in Q3 2020 and see both how it has evolved and how it shows from bottle. (809 views) |
| Hermann J. Wiemer Producer web siteCabernet Franc Varietal character (Appellation America) | Wines & Vines articleUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.New York Uncork New York! (New York Wine & Grape Foundation)
LENNDEVOURSFinger Lakes Finger Lakes Wine AllianceSeneca Lake Seneca Lake Wine Trail (Seneca Lake Winery Association) |
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