Dried black cherry, blackcurrant, cranberry and eucalyptus
Symmetry of weight and length with a refreshing lift and silky tannins
Paté, aged Gouda, mushroom ragout with parmesan polenta and herb rubbed hanger steak with bordelaise sauce
Located on the west slope of the Blue Ridge Mountains, between 1100 and 1300 feet above sea level. Plantings consists of 1 acre of 15-year-old-vines, 1 acre of 3-year-old vines and 1 acre of 2-year-old vines, growing in steep, deep and well drained rocky soils. The vines are cane pruned and trained to both the Open Lyre and Double Guyot systems.
2011 was a fine growing season but ended on a down note with a very challenging and wet harvest season. Bud break occurred normally, around mid-April and flowering too was normal, around the first of June. Summer temperatures were normal, with some hot days and some cool ones. Rainfall was normal for most of the summer, turning very dry in August just before harvest. On August 25, 1.5 inches of rain fell from the remnants of hurricane Irene. Then on September 4, the onslaught of Tropical storm Lee began, bringing 5 inches of rain, and the rains did not stop for another 30 days. We left our red grapes to hang through the rains and when it was all over they had gained ripeness but about 50% was lost. All of our red grapes required bleeding off juice soon after crushing to reduce the dilution effect from these rains.
The grape clusters were hand-harvested in the cooler morning hours and then chilled in our large walk-in cooler for 24 hours. The next morning the clusters were sorted through to remove leaves or damaged berries, destemmed without crushing, then a second sorting to remove all stem fragments was performed, before entering the fermenter. After a 4 day cold soak back inside the walk-in, the grapes were brought inside the winery, warmed and yeast was added. Fermentation lasted about 10 days with 2 daily cap punch downs. Malolactic cultures were added and the grapes continued to macerate before pressing. After a day of settling, the wine was put into barrel for aging. Bottled in August 2012.
380 cases produced. Drink now through 2015.