This medium bodied wine has aromas of pineapple, citrus peel, ripe apricots, crispin and macoun apples, and a touch of honeydew melon and banana. The palate is treated to the lively acidity to balance the wine's residual sugar. Enticing flavors of pineapple, peach, Bartlett pear, lemongrass, Meyer lemon, and orange peel sit on the tongue and linger on and on. Drink now through 2026 or cellar and enjoy its evolution in the bottle for quite a few years down the road. Serve with a mixed greens salad with a citrus vinaigrette, pan seared quinoa crusted cod, and Carolina BBQ.
3.34 tons of estate grown Vignoles grapes were harvested by hand on September 30, 2019 with 23 brix natural sugar, 16.5 g/l TA and 2.93 pH. The grapes were destemmed, crushed, and pressed. The juice was inoculated with yeast and a cool fermentation lasted for 25 days at 59-60 degrees. The wine was cold and heat stabilized and filtered. It was then bottled on August 18, 2020. The finished wine has 12.0 g/l TA, 3.23 pH, 4.0% residual sugar and 11.7% alcohol. 186 cases produced.