Exclusively sourced from the family vineyards in Richmond and Campania, Coal River Valley. The fruit was chilled to 5 degrees then whole-bunch pressed to tank. Cold settled and racked to tank for ferment. 4 months on fine lees with a total ferment time of 14 days. Alcohol: 13 PH: 3.22 TA: 6.2 Baume: 12.5 Yield: 8.5 T/Ha Harvest Date: 18th March, 2021 Bottle Date: 19th August, 2021 Production: 1200 dozen Residual Sugar: 1 g/L.
Perfumed aromas of blossom, jasmine, candy apple, and wet stone emanate with subtle hints of beeswax, nashi pear and green apple following through on the palate. Concentrated acid, persistent length, and a lean profile.