$19.95
Winemakers Notes
The fruit for the wine was picked at 20.5 brix and transferred to cold storage for 24 hours. The fruit was then transferred to press and whole cluster pressed using the Champagne programme [gentle press cycle]. The juice was immediately sulfured and acidified with the addition of tartaric acid [done to reduce the ph of the juice].
After 48 hours of settling [facilitated by the addition of enzymes], the juice was racked to tank and a few neutral French oak barrels for primary fermentation. 2 Yeast strains were used [RHST and VIN 2000] selected due to their low Nitrogen requirement and ability to produce little Volatile Acidity.
Primary fermentation was conducted at higher than normal temperatures and was completed in 10 days, at which point the tank and barrels were topped off and sulfured to prevent the onset of secondary fermentation. Prior to bottling the two lots were blended together and protein and cold stabilized [through the addition of bentonite and then cooling the tanks to 28 degrees]. Due to the high amount of malic acid, the wine was filtered through a series of filters and ultimately sterile filtered through a 0.45 micron sheet.
The wine was bottled November 21, 2011
Cases produced – 423
Color – Pale yellow, almost straw like
Nose – Less fruity then previous years, flowers, pears and green apple
Palate – A dry styled LVD wine, first time that it has not been off dry. Displays citrus undertones along with pears and green apple, offset by subtle hints of honeysuckle and flowers.
Food Pairings:
- Sea Bass
- Lobster Bisque
- Thai Salads
- Goat Cheese
This is a style of wine that will reward short term cellaring, but its charm is in how approachable it is in its youth. A food friendly and consumer driven wine that I believe will have many fans.
Aging potential of 1-2 years.
Blend 100% Viognier [24% barrel fermented]
Analysis: Alcohol 13.5%
R.S 0.1% or 1g/L
P.H 3.68
FSO2 38ppm
TSO2 92ppm
Cellar: Skin Contact None – Whole Cluster Pressed
Yeast RHST and Vin 2000
Fermentation Neutral French oak and Tank
Lees Aging 6 weeks on fine lees
Vineyard Albemarle Clay Soil
Part VSP and Part Ballerina trellis system
2.1 tons per acre of fruit produced
Harvest Date: September 9th