After chilling the fruit overnight, whole clusters were pressed off gently and the juice run directly to tank. Natural settling occurred and the juice was racked off the solids. The juice was inoculated with Vin 13 [South African yeast] and cold fermented for 29 days until all the sugar was consumed. The wine was racked off the gross lees and sulfured to prevent the onset of secondary fermentation. Prior to bottling the wine was cold stabilized and protein fined and sterile filtered with no further additions made.
The wine was bottled January 31, 2011
219 cases produced.
Color – Straw colored
Nose – Grapefruit, grass, lemon zest and green apples
Palate – Granny smith apples, bone dry with great acidity. Green melon with subtle hints of passion fruit, making this wine perfect for the warm summer months.
A wine designed for early drinking, great on its own or with a variety of light dishes. May be laid down for up to one year but good right away.
Blend 97% Verdejo 3% Viognier
Analysis: Alcohol 12.8%
Skin Contact: None
Yeast: Vin 13
Fermentation: Stainless Steel Tank
Lees Aging: 5 months on fine lees
Harvest Date: August 26, 2010