Winemaker Notes:
A jammy full bodied wine with robust fruits of dark cherry,
raspberry and strawberry. The fruit is
interlaced with some lovely lilac tones along with some star anise and a touch
of spice and cocoa. Just behind these
notes is a pleasant herbal character that balances well with the fruit and
tannins. The wine has a big jammy
mouthfeel that lingers on the palette for a long time. The oak, tannins, fruit and herbal spice are ideally
balanced together making for a complex wine with many layers and finesse. This may be the best Norton we have ever created.
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:
75% Norton, 25% Petit Verdot
Harvest:
The Norton was harvested on 26 October 2017 at 22.4 brix,
3.64 pH and 8.33g/L TA. The Crozet Petit
Verdot was harvested on 27 September 2017 at 25.2 brix, 3.60 pH and 6.87g/L
TA. The Amherst Petit Verdot was
harvested on 05 October 2017 at 25 brix, 3.62 pH and 9.46g/L TA.
Vineyard Source:
75% Middleburg, VA,
23% Crozet, VA.
2% Amherst, VA
Fermentation:
The Norton fermented for 7 days in stainless steel with D254
Yeast. The Crozet Petit Verdot fermented
for 5 days with D254 Yeast. The Amherst
Petit Verdot was cold soaked for 7 days then fermented in ½ ton macro bins for
5 days with Ferm A33 Yeast.
.
Aging:
75% Neutral French oak, 25% 2 Year French oak
Bottling Date:
06 March 2019
Release Date:
May 2019
Technical
Information:
12.0% Alc.
3.65 Ph
7.84g/L TA
0.4 RS dry
