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A blend of 44% Vidal Blanc, 33% Petit Manseng, 19% Chambourcin, and 4% Traminette. The name suits this wine. Its hard to describe the color, its kind of a sliding scale out to the rim. The nose is wildly fragrant, full of fleshy red fruit and colorful flowers. The palate is entirely different. While the fruit is there, its a more underripe version of it. The subtle tannin structure implies an almost apple-like texture. Very generous and exuberant, it is a soft grippy drink that never gets boring. 395 cases produced.
FRUIT SOURCES
Sherman Ridge Vineyard in Woodstock for Vidal blanc and Petit Manseng, Bluestone Vineyard in Bridgewater for Vidal blanc and Chambourcin, Rainbow Hill Vineyard in Harrisonburg for Vidal blanc and Petit Manseng, Barren Ridge Vineyard in Fishersville for Traminette.
WINEMAKING
Combination of direct press and whole cluster fermentation (three weeks on skins) on Vidal, two day skin maceration on Traminette, no SO2 on the fruit, Chambourcin on the skins for eight days, then pressed and combined with everything else in a big co-fermented varietal soup. It finished primary and malo in tank and aged on lees until bottling.
- Lightwell Survey
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