Winemaker Notes:
A wine similar to a viognier but with more aromatics. Initially there is a wonderful wild flower,
perfumed, botanical quality which leads into the peach, pineapple, pear and
apricot notes. There is also a minerality
to the wine that blends well with the fresh cut hay. The best way to describe this
wine is to picture yourself in the middle of a field of wild flowers breathing
deeply while eating a fresh peach/apricot (best done after pollen season). A very well-balanced wine with strong
aromatics that linger a long time. I
really like Albarino, I like it a lot.
Vintage:
2018 started out with very cold temperatures in January and
continued throughout most of the winter.
The cold weather was followed by an unusually wet spring. Some rains coming when the vines were beginning
to flower, an important process in the grape development and a time when heavy
rains are not wanted. The summer was consistently
hot and humid with the humidity never seeming to abate. The fall started out with drier conditions allowing
for some good grape development and then towards the mid and later part of the
fall the rains returned. Overall a hot,
humid and wet vintage that Mother Nature throws at us occasionally to test the
fortitude of the growers and winemakers.
Blend
100% Albarino
Harvest
The Albarino was harvested on 30 August at 21.3 Brix, 3.91
pH and 5.55g/L TA.
Vineyard Source:
Wessex Hundred,
Williamsburg, VA
Fermentation
The Albarino fermented for 20 days in stainless steel with TS28
Yeast.
Aging
54% Concrete Eggs “Sheldon” and 46% Stainless Steel drums
Bottling Date
10 April 2019
Release Date
May 2019
Technical
Information
11.4% Alc
3.58 pH
6.70g/L TA
0.25 RS (dry)
