Winemaker Notes:
The 2017 is a wonderful reflection of a great vintage. It is a richly complex wine with many layers. There is a balance between the dark fruits of
figs and dates along with the red fruits of raspberry and dark cherry. There are additionally some nice hints of
blueberry, rhubarb and cassis. Next to
the fruit aspect is an old world earthy character along with some cocoa, black olive
and black pepper. The tannins are
gripping but approachable and the oak is wonderfully partnered with all the nuances. I find this to be an exceptionally well-balanced
wine that will age magnificently over the next decade or more.
Vintage:
A mild winter and a warmer Spring were the perfect
conditions for an early bud break. The
Summer months were a bit warmer, approximately 5 degrees on average, and not as
much rain also helped to create a great vintage with an abundance of
grapes. The humidity seemed to be a bit
less as well helping to create very good growing conditions. In the Fall we did not see too much rain and
the weather was very mild to warm.
Overall 2017 was the best vintage I have experienced in Virginia
Blend
37% Tannat, 33% Petit Verdot, 30% Cabernet Sauvignon
Harvest
The Tannat from Mt.
Juliet was harvested on 21 September at 23.8 brix, 3.29 pH and 8.64g/L TA. The Mt. Juliet Cabernet Sauvignon was
harvested on 25 September at 23.3 brix, 3.55 pH and 6.51 g/L TA. The Wessex
Hundred Petit Verdot was harvested on 5 September at 23.3 brix, 3.57 pH and
5.69 g/L TA. The Mount Fair Petit Verdot was harvested on 27 September at 25.2
brix, 3.60 pH and 6.87g/L TA
Vineyard Source:
Mt. Juliet Vineyard, Crozet VA – 67% (Tannat & Cabernet
Sauvignon)
Wessex Hundred, Williamsburg, VA – 21% (Petit Verdot)
Mount Fair, Crozet, VA – 12% (Petit Verdot)
Fermentation
The Tannat was fermented in stainless steel for 5 days with
D254 yeast. The Cabernet Sauvignon was
cold soaked for 9 days then fermented in stainless steel for 7 days with D254
Yeast. The Wessex Petit Verdot was cold
soaked for 3 days then fermented in stainless steel for 7 days with D254 Yeast. The Mount Fair Petit Verdot was fermented in ½
ton macro bins for 6 days with D254 Yeast
Aging
52% New French Oak, 9% 2nd Year French Oak, 39% 3rd
Year French oak
Bottling Date
Bottled 812 cases on 17 July 2019
Release Date
October 2019
Technical
Information
12.5% Alc,
3.72 pH
6.77g/L TA
0.035% RS (dry)
