Guava, pineapple, mango and papaya.
Natural sweetness balanced with moderate weight and clean crisp acidity.
Pairs well with a variety of exotic foods like Thai and Indian dishes and spiced steamed shrimp or mussels with ginger and lemongrass.
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 4-year-old vines, growing in deep and well drained rocky soils. The vines are cane pruned to the Double Guyot system.
2012 was an excellent year for growing our Petit Manseng. Bud break occurred very early, around the last couple days of March. Flowering was also early, at the end of May. Summer temperatures were normal, with some hot days and some cool ones. Rainfall was rather low for most of the summer, turning very dry in August just before harvest. A couple of rain events occurred in late August and early September but after these, the rest of harvest was beautifully dry, sunny and warm.
Hand-harvested on September 13, the grape clusters were chilled for 24 hours in our walk-in cooler 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 48 hours and then racked and inoculated with yeast for fermentation in stainless steel tank. Fermentation stopped after about 30 days, leaving 3% residual sugars in the wine. The wine was aged on light yeast lees without going through malolactic fermentation and bottled in February 2013.
150 cases produced. Drink now but will improve with some bottle age.