Winemaker Notes:
This is an old-world style wine offering many layers of black
and red cherries, raspberry, strawberry, blueberry which then go into a more
aged fruit of figs, prunes and dates.
Next to the fruit is some black olives, truffles, a touch of the forest
floor and a hint of graphite. Behind these
layers is a soft spice note of cinnamon/nutmeg. The oak is well structured with
the fruit and earth notes. The tannins
are big but very approachable. Overall
the wine is very well balanced with a lot of old-world charm. This should age beautifully!
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
41% Petit Verdot, 40% Cabernet Franc, 19% Merlot
Harvest
The Wessex Hundred Petit Verdot was harvested on 5 September
2017 at 23.3 brix, 3.57 pH and 5.69 g/L TA.
The Amherst Petit Verdot was harvested on 5 October at 25 brix, 3.62 pH
and 9.46g/L TA. The Crozet Cabernet
Franc was harvested on 29 September at 23.6 brix, 4.01 pH and 3.94g/L TA. The Crozet Merlot was harvested on 11
September 2017 at 22.3 brix, 3.87pH and .385g/L TA.
Vineyard Source:
Mt. Juliet
Vineyards, Crozet, VA – 59%
Lazy Days Vineyard, Amherst, VA. – 30%
Wessex Hundred, Williamsburg, VA – 11%
Fermentation
The Wessex Petit Verdot was cold soaked for 3 days then
fermented in stainless steel for 7 days with D254 Yeast. The Amherst Petit Verdot
was cold soaked for 7 days then fermented in ½ ton macro bins for 5 days using
Ferm A33 Yeast. The Crozet Cabernet Franc
fermented for 8 days in stainless steel with CSM Yeast. The Crozet Merlot fermented in stainless steel
for 18 days with D254 Yeast.
Aging
The wine was aged in 34% 2 year French Oak, 32% neutral
French Oak, 15% new French Oak, 11% new Hungarian Oak, 4% 1 year American Oak, 2% new American Oak and 2% 1 year French Oak
Bottling Date
13 June 2017 – 1,135cs
Release Date
September 2019
Technical
Information
12.7% Alc.
3.74 pH
6.35g/L TA
0.4 RS (Dry)
