A blend of 33% Vidal blanc, 22% Chambourcin, 21% Blaufränkisch, 17% Petit Manseng, and 7% Traminette. 275 cases produced. What an interesting color, a rose rim and a copper core.
100% whole cluster fermentation on Vidal, Blaufrankisch, and Traminette, no SO2 on the fruit, on the skins for twelve days, semi carbonic and then pressed and combined with the Chambourcin and the Petit Mandseng which were whole cluster pressed. It finished primary and malo in neutral barrels and aged on lees until bottling.
CHEMISTRY
pH: 3.63
TA: 5.2 gm/L
Free SO2 at bottling: 4ppm
Alcohol: 11.10% abv
RS: 0.25 g/L (0.03%)
Malic Acid:Â <0.05 g/L
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