This Petit Manseng is made using grapes from neighboring Virginia. While non-traditional, this skin contact version leverages the grape's ability to ripen quicky with strong sugar development while retaining acid levels. This wine went through initial fermentation on the skins in open top t-bins for 16 days to get maximum extraction. It then went through partial malolactic fermentation and was aged in neutral oak barrels for nine months prior to bottling.
Winemaker's Tasting Notes:
This wine is a striking copper/auburn color and has hints of coffee, grapefruit and apricot on the nose. On the palate, a distinct scotch/whiskey element comes through (very surprising but super fun!). Good tannic structure and round mouthfeel are balanced by bright and lively acidity.
Appellation: Loudoun County, VA
Yeast: RC212, AMH
Fermentation Vessel: T-top bins
Aging Vessel: Neutral oak barrels
Malolactic Fermentation: Partial
Cases produced: 163