Manufacturer: Kickapoo Creek Winery
Brand: Kickapoo Creek Winery
Harvest Notes: With an early spring and even hot days lasting all summer, the grape harvest in the Central Region of Illinois was ideal. Early fall cooling may have contributed to a drawn out harvest taking over 3 month instead of the normal 2. Harvest dates were pushed back by 2 or more weeks in some areas. Winemaking Notes: Lacrosse juice was fermented entirely in steel after pressing and 24 hours of cold settling to clarify the juice. The wine was inoculated with a strain of yeast designed for bringing out the floral and fruity characteristics of white wines and fermentation lasted about 10 days at cool temperatures. Foch grapes were fermented on the skins after careful de-stemming so as not to crush the berries too much. Whole berry fermentation allows for a fruitier red wine that is able to be released earlier in the season. Fermentation lasted 5 days at high temperatures. The wines were blended together in September based on staff tastings and preferences at a ratio of 85% Lacrosse and 15% Foch. Sugar was increased and Cranberry infusion took place days before bottling.
Manufacturer: The Grafton Winery
Brand: The Grafton Winery
New York Fingerlakes International Wine Competition 2010 Bronze New York Fingerlakes International Wine Competition 2011 Silver 2011 Illinois State Fair Silver New York Fingerlakes International Wine Competition 2013 Bronze