Subtle hints of apricots, peaches and honey.
The last of the Vidal Blanc crop is transferred to a local freezer.
The grapes are whole cluster pressed while still frozen yielding juice in excess of 30 degrees Brix. The juice is settled then racked off and fermented down to about 10% residual reducing sugar and 10% alcohol by volume. The wine is then cold stabilized and bottled in 375 mL “splits.”
The 2006 vintage is our fourth year producing this wine and it shows great aging potential.
Serve chilled with dessert.
Retail price per bottle: $24.00
Restaurant price per bottle: $45.00
Restaurant price per glass: $13.00