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If you pick petit manseng at 12-13% potential alcohol you will have a very high level of acidity. This is why it’s usually blended down for table wine or left on the vine for late harvesting. But if you age petit manseng sous voile in a barely-cooled Virginia warehouse storage closet, it sheds some ethanol, integrates its acid, and resembles its parent savagnin. If you pick a subsequent vintage at the same target and blend them together to finish fermentation in the bottle, you’re left with a very rich wine of near perfect sparkling chemistry without picking early or adding sugar (or yeast).
Grown by Robbie, Noe, and the Zacatecas 6 in one of the most progressive programs in Virginia, where you just start to tilt up the Blue Ridge in western Albemarle County.
A soil of foliated crystals of reformed granite. The intertwined, golden mean continuum of perpetual reserve. Prism Wine.
This first disgorgement of ~40 cs spent 28 months on lees. Saffron, dried pineapple, crème brûlée, hazelnut. Full (kinda decadent) food bubbles.
- Patois