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Winemaker Notes:
A lovely blend of figs, dates and prunes mingled with fresh blackberries,
dark cherries, strawberry, raspberry and blueberry. All these fruits appear to be covered in a rich
layer of dark chocolate. Along with the
myriad of fruits on display is a symphony of earthy notes of truffles,
mushrooms, olives, a touch of old suede and a dash of pepper. The finish is long, bright and inviting with
the oak and tannins in complete balance.
This wine should age well for the next few years.
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
50% Petit Verdot, 50% Merlot
Harvest
The Petit Verdot grapes from Crozet were harvested on 21
September at 24.1 Brix, 3.26 pH and 9.28g/L TA.
The Petit Verdot from Bent Mtn were harvested on 28 September at 24.6 Brix,
3.34 pH and 8.07g/L TA. The Crozet Merlot was harvested on 11 September 2017 at
22.3 brix, 3.87pH and .385g/L TA. The
Bent Mtn Merlot was harvested on 12 September at 21.3 brix, 3.61 pH and 4.42g/L
TA.
Vineyard Source:
Mt. Juliet Farm, Crozet, VA – 50%
Amrhein Vineyards, Bent Mtn, VA – 50%
Fermentation
The Crozet Petit Verdot was fermented for 7 days in stainless
steel with Rhone 2056 Yeast. The Bent
Mtn. Petit Verdot was cold soaked for 5 days then fermented in stainless steel
for 13 days with VRB Yeast. The Crozet
Merlot was fermented for 12 days in stainless steel with MT48 Yeast. The Bent
Mtn Merlot was cold soaked for 3 days then fermented in stainless steel for 6
days with MT Yeast.
Aging
The wine was aged for 24 months in 79% new 300 Liter
American Oak Puncheons and 21% 1-year French oak barrels
Bottling Date
14 January 2020 – 105 cases
Release Date
March 2020
Technical
Information
12.5% Alc.
3.60 pH
0.737g/L TA
0.40 RS (Dry)
