The exotic nose of our 2011 offers passion fruit, gooseberry, ginger, citrus, and pear notes.
Flavors are pure and vibrant, with appropriate acidity and minerality adding an edginess and structure to the mouth. The wine is delightfully refreshing and perhaps the most Loire-like of the last few vintages.
2011 was a complicated vintage. A cool wet spring diminished crop levels in many vineyards and late ripening vineyards were problematic. On the other hand, cool conditions allowed wonderful flavor development with ripeness achieved at lower sugar levels. If you were one of the fortunate ones, you had the opportunity to produce some wonderful wines.
Bottling Date: March 19, 2012.
Our winemaking strategy has remained consistent now for quite a few years now. Grapes proceed to the press without any crushing, and the resulting juice ferments in stainless steel for roughly a month. We select a yeast strain known to accentuate aromatics, freshness, and fruitiness. Fermentation: 30 days at 49º, VIN 13 Yeast.
Consistent with our practice in 2010, rather than age the entire lot sur-lie in old puncheons as in previous vintages, only 20% received that treatment. Given the success of the 2010, I think that little enhancement has served the wine well. 80% Stainless steel and 20% Neutral puncheons.
Pale straw in color.