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Partial whole-cluster fermentation produces a uniquely fruit-forward, soft, and easy drinking Cabernet Franc. Elevated in older French oak barrels for one year.
Established in 2011 as one of the first ‘micro-wineries’ in New York State, Barry Family Cellars released their first wines in 2014. They focus on making vinifera wines that reflect the vintage as well as the individual vineyards. They make their wines in an understated old concrete block building that is being restored by the family using recycled and reclaimed materials whenever possible. While some wineries relish in their modern equipment, they take pride in their salvaged and restored equipment. Their wines are made with minimal manipulation often unfined and unfiltered and always Vegan.