NV Trevillian White
38% Chardonnay 62% Vidal Blanc
Initial notes of vanilla and cream on the nose, with bright yellow fruits coming through after additional exposure to air. This is a very complex wine with multiple layers and flavors. The oak is quite evident but it really is well integrated within the wine and does not overwhelm the fruit or acid balance. The fact that the French Oak is tightly grained, really helps respect the fruit. The acid is present on the front palate, while the texture and weight of the wine shine through in the mid-palate. The flavor showcases some mineral and citrus tones, but then apricot, peach and clementine come through and steal the show. This is a layered, rich wine that will do well being paired with food and will also reward cellaring of a few years.
The Vidal was whole cluster pressed and the juice transferred to multiple tanks for settling, which occurred naturally. Primary fermentation was completed in 21 days, during which the 2013 vintage Chardonnay was periodically added to the fermenting juice, ultimately creating the blend. After primary, the wine was racked off to tank and three 100% brand new French oak barrels for ageing. Sulfur was added to inhibit secondary fermentation, choosing to retain as much natural acidity as possible. During the ageing process, the wine was periodically stirred to keep the lees in suspension and to build palate weight and texture.
The wine was run through a series of filters and was ultimately sterile filtered and bottled May 19th 2016.