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Late Harvest Vidal Blanc
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Late
Harvest Vidal Blanc 2001
Like
the traditional European style "ice wines," our Vidal
Blanc grapes were frozen before pressing. After harvest, we sent
the grapes to an icehouse, then returned the grapes to press frozen
at 38 Brix. The result is an incredibly sweet wine with aromas
of honey, nectar and apricot. This wine can be served alone as
a dessert or with fruit-based, non-chocolate dishes. r.s.= 10%
$29.95
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Varietal:
Appellation:
Harvest Date:
Fermentation Style:
Brix at Harvest:
pH:
Acidity:
Alcohol:
Residual Sugar:
Malolactic:
Cases Produced:
Release Date:
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100%
Vidal Blanc
Monticello
October
20, 2001
French
oak
38.0
3.84
9
g/l
13%
10%
None
70
April 1, 2024 |
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Vineyard
Notes
Like the traditional European style "ice wines," our Vidal
Blanc grapes were picked later in the season when the sugar was very
concentrated and then frozen to concentrate the sugar even more before
pressing them. The result is an incredibly sweet dessert wine.
A
long, dry summer turned into a long, dry autumn, producing the best
vintage to date in Virginia's winemaking history. Due to the phenomenal
weather conditions, the grapes were picked according to their optimum
levels of Brix and pH, not when Mother Nature required, which is
so often the case.
Cellar
Notes
The frozen Vidal Blanc grapes were gently pressed for a period of
six hours to extract as much flavor as possible. The winemaker was
then able to obtain a very concentrated sugar level and flavors
typical of this varietal. Due to the high concentration of sugar,
the fermentation lasted about one month, during which time honey
and apricot flavors developed.
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