100% Petit Manseng
Located on a plateau of the west slope of the Blue Ridge Mountains, at 1270 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 grapes in Virginia. It was reminiscent of the stellar 2009 vintage. 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 minor rain events occurred in late August and early September but after these rains past, the rest of harvest was beautifully dry, sunny and warm during the days and very cool and crisp during the night time hours.
Hand harvested on 25 October, the grapes were then placed in our walk-in cooler/freezer for about 2 weeks until frozen. To extract the juice, whole clusters were pressed while slowly thawing. 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, ⅔s into new 225L French oak barrel and ⅓ 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 February 2014.
768 375ml bottles were produced. Drink now or hold for a few years and will age through 2030.