Winemaker Notes:
A very floral wine
with layers of tropical pineapple, banana and tangerine with some pleasant stone
fruits and cantaloupe as a nice balance.
In addition to the floral notes, there is a perfumed essence from the
honeysuckle and clove nuances. The mouthfeel
is very rich and luscious with the fruits being accentuated with a lemon curd
layer. Overall a well-balanced wine with a subtle minerality that will pair
well with many different foods of summer.
Vintage:
Starting with a mild winter we rolled into an early spring. In late March we started seeing temps in the
70’s with just a few cooler days to follow.
The spring conditions led to excellent fruit set and ultimately a
bountiful crop. The summer, for Virginia,
was very mild with only a few days of hot humid conditions. The Autumn was particularly dry with warm
days and cool nights. From mid-September to early October we experienced very
little rain which is invaluable for maturing grapes. I believe the 2019 vintage to be the best I
have experienced in Virginia for my tenure here.
Blend
70% Traminette, 17% Petit Manseng, 13% Vidal Blanc
Harvest
The Traminette was harvested on 5 September 2019 at 22.0
Brix, 4.54g/L TA and 3.77 pH. The Petit Manseng
was harvested on 3 September 2019 at 25.9 Brix, 6.23g/L TA and 3.31 pH. The Vidal Blanc was harvested on 11 September
2019 at 22.6 Brix, 5.05g/L TA and 3.67 pH.
Vineyard Source:
Wessex Hundred, Williamsburg, VA (Traminette & Vidal
Blanc)
Mt. Juliet Vineyard, Crozet, VA (Petit Manseng)
Fermentation
The Traminette fermented for 37 days in stainless steel with
BA11 Yeast. The Petit Manseng fermented
in stainless steel for 40 days with BA11 Yeast.
The Vidal Blanc fermented in stainless steel for 42 days with BA11
Yeast.
Aging
The wine was aged in stainless Steel tanks.
Bottling Date
30 June 2020 – 978 cases produced
Release Date
July 2020
Technical
Information
12.36% Alc.
3.60 pH
7.19g/L TA
1.8% RS
