Winemaker Notes:
This is Petit Verdot
at its finest. Initially there are dates,
figs, and plums which give way to blueberry, dark cherry, and blackberry. The fruits are enveloped in dark chocolate and
a touch of vanilla. Next to the dark
chocolate covered fruits is a lovely floral and fresh herb nuance. The oak comes through just enough to balance
out the bold fruits. The tannins are firm
yet approachable. All these attributes
create a finish that is expressive, bold, and well-integrated. This is my favorite Petit Verdot to date.
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
100% Petit Verdot
Harvest
The Wessex Hundred Petit Verdot was harvested on 18
September 2019 at 24.1 brix, 3.68 pH and 4.88 g/L TA. The
Mount Juliet Petit Verdot was harvested on 17 September 2019 at 23.3 Brix, 3.49
pH and 8.77 g/L TA.
Vineyard Source:
Wessex Hundred, Williamsburg, VA – 65%
Mount Juliet, Crozet, VA – 35%
Fermentation
The Petit Verdot from Wessex Hundred fermented in stainless steel
for 7 days with D254 Yeast. The Mount Juliet Petit Verdot fermented in stainless
steel for 5 days with D254 Yeast.
Aging
40% New French Oak, 15% 2-year French Oak, 10% 3-year French
Oak and 25% Neutral French Oak, 5% 3-year Hungarian Oak and 5% 4-year Hungarian
Oak.
Bottling Date
17 January 2022 – 497 cases
Release Date
March 2022
Technical
Information
13.6% Alc.
3.82 pH
6.36g/L TA
0.03% RS (Dry)
