2019 Trevillian White
Blend: 72% Viognier 28% Vidal Blanc
R.S.: 1g/L or 0.1%
Free Sulfur: 32ppm or mg/L
Cooperage: No Oak, 100% tank fermented and matured
Maturation: 7 months on fine lees
Bottled: May 29th, 2020
The fruit for this wine was machine harvested September 9th from our side block Viognier and field blended with 28% Vidal Blanc. The fruit was immediately transferred to press, with the free run, light and medium press fractions used.
Settling of the juice was done at cold temperatures and was facilitated by the addition of an enzyme [catalyst]. After 3 days, the juice was clear enough [as a measurement of turbidity] and subsequently racked off the gross solids. Fermentation was initiated by the addition of commercial yeast Vin 13, with fermentation commencing 3 days after inoculation.
Primary fermentation was completed in 14 days, conducted at an average temperature of 62 degrees. Once Fermentation was completed, the juice was cooled and sulfured to prevent the onset of secondary fermentation. The Wine was racked off the gross lees 7 days later and mature for 7 months on fine lees.
During this time the wine was only stirred twice, this was intentional, with an effort to preserve the acidity and freshness of the wine.
Prior to bottling, the wine was both cold and protein stabilized, before being sterile filtered. Free sulfur levels were adjusted to 32ppm or mg/L and a slight citric acid addition was made.
282 cases produced.
The wine is a touch lighter than previous versions, displaying a straw color. There is no signs of gas or flocculation and it is 100% clear. On the nose, you get tropical fruits [particularly banana, papaya and some coconut] with floral aromas on display as the wine warms up.
Due to the higher portion of Vidal blanc in the blend, the acidity of the wine really comes through, helping to balance the rich juicy flavors and texture derived from the Viognier. The flavors are typically tropical in nature but there is a touch of spiciness on the back palate, the finish long and lengthy. A touch of pithiness on the finish with hints of lemon zest and citrus rind.
A wine that could benefit from a further 3-4 years of ageing but quite approachable in it’s youth.
Pair with lobster tail on the grill, baked hams, spicy dishes or fresh seafood.