Winemaker Notes:
A rich, robust wine offering loads of figs and dates along
with some bright berries. The fruit is
well matched with cocoa and cola notes.
There are some nice earthy characters of leather and suede along with a
touch of dark roast coffee. The tannins
are very approachable and smooth and well integrated with the oak. A well-balanced wine with a large impact.
Vintage:
2016 started with a warm February flowing into a very warm
March. Unfortunately, April arrived with
extreme cold causing frost damage throughout the state. The rest of the Spring warmed back up to
normal conditions. Overall the summer
months were average for Virginia
without many extremes. Unfortunately,
again, the Fall showed up with two major storms (Hurricane Matthew is one) and
dropped a significant amount of water.
Some parts of the state saw record inches. The 2016 was not without its challenges;
however, with diligent work in the vineyards and picking the best harvest dates
we were able to pull in some good grapes.
Blend
100% Petit Verdot
Harvest
The Petit Verdot was harvested on 15 September at 25.7 brix,
3.59 pH and .597g/L TA
Vineyard Source:
Wessex
Hundred, Williamsburg, VA
Fermentation
The Petit Verdot was partially fermented in tank for 11 days
using D254 Yeast and partially fermented in oak barrels for 11 days using VRB
Yeast after an 8 day cold soak.
Aging
The wine was aged in a combination of 72% French oak, 16%
Hungarian oak and 12% American oak.
Bottling Date
24 January 2018 – 608 cs
Release Date
Technical
Information
13.9% Alc.
3.89 pH
0.711 g/L TA
0.40 RS (Dry)
