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 5-year-old vines, growing in deep and well drained rocky soils. The vines are cane pruned to the double Guyot system.
2013 consisted of a troublesome growing season and a beautiful ripening and harvest season. The spring and early summer months were warm and wet resulting in the vines growing wildly and rapid. This, in turn, caused us to work long and rapidly just to keep up. But by mid-August and through October the rains ceased and the vines stopped growing and put their energies into ripening their fruit. There were no tropical systems in our area and we enjoyed many sunny and warm days and very cool crisp nights.
Hand harvested on 6 November, the grapes were then placed in our walk-in cooler/freezer for about two and a half 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 6 months at around 55ºF. After completion of fermentation, the wine was blended into stainless steel barrels to aged on light yeast lees for 9 months and bottled in February 2015.
1400 375ml bottles were produced. Drink now or hold for a few years and will age through 2030.
$30 (375ml only)