Shenandoah Valley White 'Hintermen' 2022
A blend of 62% Petit Manseng and 38% Riesling. 174 cases produced.
FRUIT SOURCES
Sherman Ridge Petit Manseng, Verona Farm (Noer) Riesling, Oxeye Riesling
WINEMAKING
Both Rieslings were picked first, directly pressed and combined. The fermentation started with ambient yeast, and then the Petit Manseng was directly pressed and combined with the Riesling before being moved to puncheons with volumes between 450L and 600L. Two out of three puncheons were neutral, French oak and one was neutral, French Acacia wood. The wine fermented slowly for over a year and then was transferred to stainless barrels, with the lees, for eight months. The wine aged a total of 19 months on the lees before being bottled unfined and unfiltered on 4/11/24 with a single addition of SO2.
Vibes with:
- Malaysian Mushroom Korma.
- Sun shining through clouds.
- Bouquet of freshly picked daffodils.
A blend of 62% Petit Manseng and 38% Riesling. 174 cases produced.
FRUIT SOURCES
Sherman Ridge Petit Manseng, Verona Farm (Noer) Riesling, Oxeye Riesling
WINEMAKING
Both Rieslings were picked first, directly pressed and combined. The fermentation started with ambient yeast, and then the Petit Manseng was directly pressed and combined with the Riesling before being moved to puncheons with volumes between 450L and 600L. Two out of three puncheons were neutral, French oak and one was neutral, French Acacia wood. The wine fermented slowly for over a year and then was transferred to stainless barrels, with the lees, for eight months. The wine aged a total of 19 months on the lees before being bottled unfined and unfiltered on 4/11/24 with a single addition of SO2.
Vibes with:
- Malaysian Mushroom Korma.
- Sun shining through clouds.
- Bouquet of freshly picked daffodils.
Description
A blend of 62% Petit Manseng and 38% Riesling. 174 cases produced.
FRUIT SOURCES
Sherman Ridge Petit Manseng, Verona Farm (Noer) Riesling, Oxeye Riesling
WINEMAKING
Both Rieslings were picked first, directly pressed and combined. The fermentation started with ambient yeast, and then the Petit Manseng was directly pressed and combined with the Riesling before being moved to puncheons with volumes between 450L and 600L. Two out of three puncheons were neutral, French oak and one was neutral, French Acacia wood. The wine fermented slowly for over a year and then was transferred to stainless barrels, with the lees, for eight months. The wine aged a total of 19 months on the lees before being bottled unfined and unfiltered on 4/11/24 with a single addition of SO2.
Vibes with:
- Malaysian Mushroom Korma.
- Sun shining through clouds.
- Bouquet of freshly picked daffodils.
