Winemaker Notes:
This wine bursts out the glass with fresh strawberries,
raspberries and cherries then recedes back into some more mature fruits. The fruits component is well paired with the
earthy forest floor, leather/suede and spice.
After the fruit and earthiness comes the black and white cookie nuance (because
of the chocolate and vanilla). The
tannins are soft and yet firm at the same time (like the cookie). The oak is extremely well balanced with the
fruit and tannins which provides for a fantastic lingering finish to the wine.
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
95% Cabernet Franc, 5% Petit Verdot
Harvest
The Cabernet Franc was harvested on 23 September 2017 at 22.8
brix, 3.84 pH and 3.93g/L TA. The Petit Verdot was harvested on 5 September
2017 at 23.3 brix, 3.57 pH and 5.69 g/L TA.
Vineyard Source:
Wessex Hundred, Williamsburg, VA
Fermentation
The Cabernet Franc was cold soaked for 5 days then fermented
in stainless steel for 5 days with Ferm A33 Yeast. The petit Verdot was cold soaked for 3 days
then fermented in stainless steel for 7 days with D254 Yeast.
Aging
20% one-year French oak, 5% two-year French oak, and 75%
neutral French oak.
Bottling Date
18 March 2019
Release Date
May 2019
Technical
Information
12.3% Alc.
3.49 pH
6.919g/L TA
0.4 RS (Dry)
