2016 Vidal Blanc
Fuller bodied and displaying riper flavors that lean towards the yellow spectrum along with floral notes on the nose. This wine showcases lots of dried pineapple, persimmon and orange blossom. The palate is quite rich and textured with a wonderful lengthy finish due to the portion that was oak fermented. The acidity balances out the seemingly sweeter tones in the fruit, though the wine is absolutely dry, while the 18% barrel fermented and matured portion rounds out the mid palate and lends a weight to the wine.
The quality of the grapes was fantastic and needed very little manipulation once reaching the cellar. The fruit was whole cluster pressed using a gentle Champagne program with the juice being run directly to tank for settling. The juice was racked off the gross solids 2 days later with primary fermentation finishing after 22 days. The wine was stored on the gross less with the tank being stirred regularly. After one month the wine was racked off the gross solids and aged on fine lees until just before bottling. Secondary fermentation was inhibited.