2021 A Midsummer Night’s White
Winemaker Notes:
A lovely aromatic
wine with notes of orange blossom, honeysuckle, apricot and a hint of blueberry. Along with these aromatic fruits is a soft
floral perfume with honey and vanilla.
On the palette the honey really shines next to the fruit, along with a
soft lemon zest. Along with this creamy
rich mouthfeel there is a touch of melon on the finish that just rounds out the
wine nicely. The brightness of the wine
and the touch of sweetness make for a great balance. Summertime frolics and Virginia Oysters will
pair nicely with this wine.
Vintage:
Overall, 2021 experienced
above average temperatures in 9 of the 12 months. Except for January the winter was warmer and wetter
than average. The Spring rolled in with some
early rains and warm temperatures in the latter part, which was good for the
development of the vines, unfortunately this was coming after a frost year and
some of the primary buds were affected reducing crop yield. Virginia did experience some frost issues in
21, but not as bad as 20. The summer continued
its warming trend as well as more rain than usual. Luckily the rains dissipated in the Autumn,
and we had a wonderfully dry warm harvest season. The Quality was very good for the grapes we
just wish there was more.
Blend
48% Traminette, 45% Petit manseng, 7% Chardonnay
Harvest
The Traminette was harvested on 29 August 2021 at 20.2 Brix,
3.54 pH and 6.16g/L TA. The Crown
Vineyard Petit Manseng was harvested on 17 September 2021 at 23.2 Brix, 3.55 pH
and 5.58g/L TA. The Bent Mountain Petit
manseng was harvested on 14 September at 25.0 brix, 3.30 pH and 8.98g/L
TA. The Wessex Chardonnay was harvested on
26 August 2020 at 16.9 Brix, 3.82 pH and 6.66g/L TA
Vineyard Source:
55% Wessex Hundred, Williamsburg, VA
23% Crown Vineyards, Combsville, VA
22% Bent Mountain,
VA
Fermentation
The Traminette fermented for 26 days in stainless steel with
Ferm SM102 Yeast. The Crown Petit Manseng fermented for 24 days in stainless
steel with BA11 Yeast. The Bent Mountain
Petit Manseng fermented for 25 days in stainless steel with Cross EVO
Yeast. The Wessex Chardonnay fermented
in stainless steel for 30 days with 18-2007 Yeast.
Aging
The wine was aged in Stainless steel.
Bottling Date
19 May 2022 – 626 cases
Release Date
May 2022
Technical Information
13.1% Alc.
3.48 pH
8.52g/L TA
2.4% RS
