67% MERLOT - 28% CABERNET SAUVIGNON - 5% CABERNET FRANC

The Eastern Red-Spotted Newt (Notophthalmus viridescens viridescens) is a very common and exquisitely beautiful amphibian in the Finger Lakes. This blend of Cabernet Sauvignon, Cabernet Franc and Merlot is anything but common. Flavors and aromas are richly understated with notes of plum and blackberry with hints of leather and vanilla. Fine, ripe tannins complement stunning fruit characters to make a wine of elegant structure and grace.

Red wine production at Red Newt Cellars is straightforward and focused. Fruit is harvested at optimal maturity, fermented in small lots and pressed sequentially into barrels where malolactic fermentation occurs. The first order of winemaking business the following spring is to critically evaluate every barrel and assemble the blend that is to be the most expressive, complex, but understated wine of the vintage.

2007 Vintage - Wine Spectator - 88 Points

Mature, with hints of coffee and lightly roasted vanilla now taking over from the subtle plum, red currant and cherry pit notes. Yet this is still focused, with good length. Cabernet Sauvignon, Cabernet Franc and Merlot. (WS - James Molesworth, December 2010)

RS 0.4 ~ TA 6.7 g/l ~ pH 3.7 ~ Alc. 13.9%

UPC# 70605710169
81 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

Red Newt Cellars, Inc.
3675 Tichenor Road, Hector, NY 14841
(607) 546-4100 / fax 4101
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