Here you will find a listing of current Cygnus wines with a brief description and photo of the label. Hopefully you will find it informative.
The 2008 Late Harvest Catawba is an old American variety (a presumed natural hybrid of native Vitis and Vitis Vinifera) (Thomas Jefferson had wine from Catawba in the early 1800’s). Very aromatic with rich floral notes, also can be described with tropical fruit character both aroma and flavor. Locally grown at Tintagel Farm just outside of Glenville PA (about 10 miles north of the winery in southern York County PA). About 8% residual sugar and 9% alcohol. Serve at 50-55 F.
The 2012 Rose of Tintagel is a very aromatic semi-sweet white wine with a melange of tropical fruit flavors and a sweet/tart citrusy finish. About 10.5% alcohol, 4% residual sugar. Serve @ 45-50 F. A blend of 85% Catawba and 15% Vidal Blanc.
A sweet dessert style red wine, blended to have Port-like character to the aroma and flavor, but it is not fortified and doesn’t have the high alcohol. The base wines are barrel fermented up to about 14% alcohol. This dry red wine is then barrel aged for 18-20 months, filtered, and then sweetened to around 8% residual sugar. A blend of Chambourcin, Chancellor and Cabernet Sauvignon.
The 2011 Cabernet Franc is a light dry red wine that begins with floral aromas and fruity flavors, finishing with herbs and spice typical of the variety. Serve with roasted meats, especially duck or lamb. About 12% alcohol, 0 residual sugar. Serve at 60-65 F. 100% Maryland-grown Cabernet Franc.
The Cabernet Sauvignon – 2009 Copernica Vineyard is a dry red wine. Vat fermented for 12-18 days, then barrel fermented and barrel aged. Cherry fruit and clove spice aromas and flavors carry through on the finish, in this Maryland grown Cabernet Sauvignon. About 12.5 % alcohol, 0 residual sugar. Serve @ 60-65 F. 100% Cabernet Sauvignon grown by Copernica Vineyard Carroll County.
The 2006 Cygnus Red is a dry red wine. Vat fermented for 4-6 days, then barrel fermented and barrel aged, Cygnus Red has aromas and flavors of earthiness and black pepper, blackberry and black cherry fruit, with a long smooth finish. About 12.5 % alcohol, 0 residual sugar. Serve @ 60-65 F. Blend of Chancellor, Chambourcin, and Cabernet Franc.
A sweet dessert-style wine made from 100% Maryland grown Vidal Blanc. Fermented cool and the fermentation stopped with about 8% residual sugar and 10% alcohol. LHVB has aromas and flavors of lemon and grapefruit, with ripe pear and mineral flavors on the long, sweet finish. Serve @ 50-55 F.
Cygnus 2011 Rosé is a dry red wine. Vat fermented, and then barrel fermented and barrel aged, Cygnus Rosé has a lot of red wine character, just in a lighter style. Aromas and flavors of strawberry and red raspberry, with a little nutmeg-like spice on the long, soft finish. About 12% alcohol, 0 residual sugar. Serve cool (55 – 60 F), not cold. 100% Chancellor grown by Quail Vineyard, Carroll County, Maryland.
A classic method sparkling wine, this Brut Rose is made by blending a cuvee from red and white grapes in the traditional way, and then adding finished red wine to the cuveeto provide the color and aromas to the final cuvee (‘assemblage’), with an alcohol content of 12.0%.