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Pronounced /meez/, this wine is a love letter to the orange wine movement which has taken the world by storm over the past decade. However, what does orange wine look like and taste like in Virginia? Typically warm growing seasons lend themselves to a juicy, easy-to-drink style, and we think Mise personifies a type of orange wine which is accessible and delicious… and doesn’t take itself too seriously.
In 2024, another warm and dry vintage gifted us another exuberant Mise. To balance out the naturally robust structure of the macerated grape material, we increased the proportion of direct-press juice, ensuring the aromatics, acidity and drinkability which we prize.
The word, mise, is a culinary, restaurant, and winemaking term of French origin which is ubiquitous in our world.
Grape Varieties: 65% Petit Manseng, 14% Chenin Blanc, 11% Vidal Blanc, 5% Sauvignon Blanc,
5% Chardonel
Vineyard Sourcing: The Petit Manseng grapes were sourced from a mountainside site in Batesville in central Virginia with Hayesville clay-loam soils over granite bedrock. The Chenin hails from Manteo schist soils in Keswick. The Vidal is planted in clay over granite, from the base of the Blue Ridge, just north of Crozet. The Sauvignon is from clay over granite soils in the Blue Ridge foothills in Free Union. The Chardonel is partially loam over granite bedrock in Loudoun, and partially loam over limestone bedrock in the Shenandoah Valley. Whew.
How We Made It: Most of the Petit Manseng was destemmed and the uncrushed whole berries were fermented on their skins (along with 15% direct-press juice) for 9 days, punching down once a day. The other grapes were whole-cluster pressed and blended in later.
Full malo and four months aging in fiberglass and four months in neutral Burgundian 228L barrels.
- Common Wealth Crush
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