Growing Conditions
The vines emerged in early May. After a mild frost season, June was one of the wettest on record with 7” of rain falling throughout the month. Once July came the weather was warm and dry through the early part of Fall with only small showers.
Soil: Cazenovia-Loamy clay over shale bedrock
Alt.: 500 ft a.s.l.
Density: 6’ × 8’
Av. Yield: 4 tons/acre
Pruning/trellising: VSP/Cane pruned
Harvest
The late part of Fall brought a change and this fruit was harvested on October 2, 2015 before a hurricane hit the area.
Bottling
It bottled in May of 2016.
Winemaking
After the fruit was hand harvested and gently destemmed, it spent two hours in the press with skin contact to build body and structure. After pressing, the juice was cold settled for 5 days before being racked for fermentation. The juice was inoculated with Epernay II yeast and kept cold for a long, slow ferment for 6 weeks. The wine aged sur lie for a month before racking and was gently fined with Bentonite prior to bottling.
2 hours of skin contact, 5 days cold settling, 6 week cool ferment in SS
- Ingredients: Riesling grapes from Zugibe Vineyard, Sulfites
- Produced Using: Settling enzyme, Epernay II yeast, Yeast Nutrients, and Bentonite.
Aging
Aged in bottle for 14 months prior to release in July 2017.
