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Ravines Wine Cellars

Maximilien 2015

An excellent Maximilien that continues to improve and integrate as it ages. This is a classic, balanced and age-worthy Bordeaux-styled red. While most wine regions are now producing a higher-alcohol, jammy fruit, low acid and oaky wine from these grape varieties, the Finger Lakes presents a refreshing alternative. While it does require taking risks in the vineyard to mature the grapes fully as our fall weather sets in, it is worth it to bring out the assets of the Finger Lakes: intense fruit, nice acidity, moderate alcohol, soft texture and a broad palate of aromas.

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Wine Specs
Meritage Blend
Finger Lakes AVA
Alcohol %
Wine Advocate
Wine Profile
Tasting Notes
“The bright and ripe cassis nose with just a hint of smoky wood, draws you into the elegant, mid-weight palate, where the fine-grained tannins carry the finish quite some distance. A blend of 60 per cent cabernet sauvignon, 28 per cent merlot and 12 per cent cabernet franc. Drink or hold.” 92 points, James Suckling; 10/30/18
“The 2015 Maximilien is a Bordeaux blend, mostly Cabernet Sauvignon, with 18% Cabernet Franc and 17% Merlot, aged for 16 months in an 80/20 mixture of French and American oak. Per the winery's often-seen aging regimen, the first nine months in wood were in mostly well-used barrels, meaning a mix of new to fourth use; the last seven months were in all neutral wood. It comes in at 13% alcohol. In this vintage, said Morton Hallgren, the wines had good ripeness—not as much as 2016, but good. This does well; it's a little lean, structured and reasonably concentrated. The wood adds a touch of vanilla now, but that fades quickly. The finish is excellent. For a cool-climate blend, this succeeds on many levels and has some old-school finesse. Don't expect fat and sweet, of course—that's not the Finger Lakes. It will be better in 2021 or so and will age well. It is a nice value in a well-constructed food wine.” 90 points, Robert Parker's The Wine Advocate; Mark Squires, 6/28/19
Production Notes
All lots were destemmed into open top stainless steel fermenters with manual punch-downs and pump-overs. Extended skin contact, ranging from 3 to 4 weeks preceded spontaneous malolactic fermentation in 78 % French oak barrels, and 22 % American oak barrels with 20 % new oak barrels overall.