2020 Late Harvest Vignoles
Harvest: October 25. 2.34 ton, 27 brix, 1.05 g/l TA, 3.35 pH
Treatment: Crushed, cold soaked, pressed, inoculated with yeast, 16 day fermentation at 58-60 degrees. Heat and cold stabilized.
Current stats: 10.2 g/l TA, 3.44 pH, 7% residual sugar, 12% alcohol. Approximately 212 cases.
Tasting notes: Pear, granny smith apple, pineapple, honey, spice. Full bodied, excellent acid-sugar balance. Hedonistic and intense. Drink upon release through 2030. Deep cellar to 2040-45.