Pineapple, banana, apricot, honey and caramel
Delicious with a velvety mouth feel, moderate acidity and warmth
Creamy blue cheese, foie gras, apricot clafoutis, salted caramel créme brûlée, spiced nuts
Located on a plateau of the west slope of the Blue Ridge Mountains, at 1,270 feet above sea level. This planting consists of 1.5 acres of 2-year-old vines, growing in deep and well drained rocky soils. The vines are cane pruned to the Double Guyot system.
2010 was an extraordinary winegrowing year in Virginia. High heat and extremely dry conditions prevailed throughout the growing season. Add in an early bud break and no season-ending tropical storms, we enjoyed a long growing season which in turn allowed our grapes time to attain ultimate and full ripeness.
The grape clusters were hand-harvested on September 5th and then chilled for 24 hours to help retain fresh acidity and delicate aromatics. To extract the juice, whole clusters were pressed with the first light press fraction or free run juice being separated from the later moderate press fraction or press juice. This press juice was later sold on the bulk market. The free run juice was cold settled for 24 hours and then racked and inoculated with yeast for fermentation, 1/3 in new 225L French oak barrel and 2/3s in stainless steel tank. Fermentation lasted about 30 days at around 55ºF. After completion of fermentation, the wine was blended into stainless steel barrels to aged on light yeast lees for 16 months and bottled in March 2012.
75 cases of 375 mL bottles. Drink now or hold for a few years and will age through 2030.