100% Petit Manseng
Located on a plateau of a western slope of the Blue Ridge Mountains, at 1270 feet above sea level and growing in deep and well drained rocky soils, this planting, (2008) consists of 1.5 acres at a planting density of 1361 vines per acre. The vines are cane pruned and trained to the Double Guyot system.
Following an extremely cold winter, spring was wet and cool and the first half of summer was wet and hot. In August, the rains stopped and we enjoyed a relatively dry warm harvest with no tropical storms moving through our area.
Hand-harvested on September 30. 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 gently 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 at around 55 degrees Fahrenheit. Fermentation stopped after about 30 days, leaving .5% residual sugars in the wine. To enhance flavor and aromatic complexity and to balance the residual sugars with this wine’s intense acidity profile, a small amount of Late Harvest Petit Manseng Raepheus juice was introduced in late November. The wine was aged on light yeast lees without going through malolactic fermentation and bottled in February 2015, producing 135 cases.
Drink now but will improve greatly with 10 years bottle aging.