The 2017 Diamond was machine-harvested on 9/20 at 18 Brix and with a pH of 3.42. The fruit was crushed, de-stemmed, pressed, and float-cleared and inoculated with DV10. The fermentation lasted 5 days.
Tabora's 2017 Diamond has the well-loved and recognized classical nose of New York grapes! Refreshingly fragrant, satisfaction is found just by taking a deep sniff of this wine. The palate is similar in characteristics of fresh-picked grapes and if you concentrate hard enough - summertime in a bottle. Traditionally, a sweet wine, this Diamond is a semi-sweet at 3% residual sugar.
117 cases produced