Winemaker Notes:
A very loaded wine with a cornucopia of red and dark fruits
with a layer of dark chocolate. With the
fruit is a soft earthiness and fresh vegi character that comes together
harmoniously and accentuates the floral perfume character of the wine. The oak and tannins are well integrated and
help create the overall balance which is very well done. The finish is bright with the fruit, dark
chocolate and a hint of pepper. This
wine is a bit hard to describe as the all the elements come together
wonderfully as a whole. This will be one
of the great Adagio vintages.
Vintage:
The 2015 vintage had some scary moments but ultimately we
came through unscathed. Some low temps
in early Spring had us all concerned about frost. Additionally we also saw some heavy rains in
the early spring keeping the viticulture team on their toes. The summer came on with little rain and
average temperatures for the state. The
rain then came back with a vengeance in late September to early October. Overall though the growing season was long
and did allow for good ripening.
Determining the best day to pick was the key to success. I think we will see some good wines from Virginia
vineyards for 2015
Blend
58% Petit Verdot, 15% Merlot, 15% Tannat, 12% Cabernet Franc
Harvest
The petit verdot was harvested on 10 September 2015 with
24.9 brix, 3.47pH and 6.26g/L TA. The
Wessex Merlot was picked on 9 September 2015 at 23.4 Brix, 0.4.75g/L TA and
3.72 pH. The Mt. Juliet Merlot was
picked on 18 Sep at 22.9 brix, 3.84pH and 4.67 TA. The Tannat was picked on 18
Sep at 23.1 brix, 3.54 pH and 6.74 TA.
The Wessex Cabernet Franc wasa picked on 16 October with 24.38 brix, 3.76 pH and 5.33g/L TA. The Mt.
Juliet Cabernet Franc was picked on 24 Sep at 22.1 brix, 3.98 pH and 4.12 TA.
Vineyard Source:
Wessex
Hundred, Williamsburg, VA – 61%
Mt. Juliet Vineyard, Crozet VA – 39%
Fermentation
The petit verdot was cold soaked for 5 days then fermented
in ½ ton bins for 9 days with D254 yeast.. The Merlot was cold soaked for 5
days and then fermentd with D80 Yeast for 6 days in stainless steel. The Tannat was cold soaked for 6 days then
fermented in ½ ton macro bins for 7 days with VRB yeast. The cabernet franc was cold soaked for 5 days
then fermented in stainless steel for 7 days with D254 yeast.
Aging
55% new French Oak, 10% New Hungarian oak, 10% new American
oak, 5% 2 year French oak, 15% 4 year
French Oak, 5% 4 year American Oak.
Bottling Date
Bottled 481 cases on 01 February 2017
Release Date
October 2017
Technical
Information
12.6% Alc,
3.79 pH
6.66g/L TA
0.40 RS
