COLOR: Ruby red to crystal garnet
AROMA: Plum and black cherry notes with hints of licorice and violets
FLAVOR: A medium bodied dry red wine with a slight hint of French Oak.
FOOD PAIRING: A dry wine that is a nice dining complement to all white roast meats, especially pork or lamb. Try with pasta covered in a hearty Bolognese sauce.
STORY OF THIS WINE: The grapes were fermented in small 1 ton bins and punched down 3 times a day during the heat of fermentation. We continued to macerate (leaving the wine to soak on the skins) for 11 more days. The must was then pressed, allowed to settle over night and racked off the gross lees. We then inoculated for malolactic (secondary fermentation) for flavor and stability prior to sending to bbls. The wine was aged for 8 months on light lees.
THE FRUIT: We grow two clones of Tempranillo at Jones von Drehle in Block B, FPS2 and ENTAV-INRA® 770. Tempranillo is a grape of Spanish origin; its name means, the “early one”. It ripens with the Chardonnay and Viognier and is the first grape for the production of red wine to come off of the vineyard. The clones were harvested on August 28, 2012 and field-blended.
AGING: 8 months in French Oak Barrels on light lees and stirred weekly for the first 4 months
WINEMAKER: Dan Tallman
APPELLATION: Yadkin Valley
Field Blend of FPS 2 and ENTAV-INRA® 770:
7.3 g/L TA
FINAL WINE CHEMISTRY:
3.87 pH - 5.9 g/L
Estate Grown 98% Tempranillio, 2% Petit Verdot
RESIDUAL SUGAR: 0% (dry)
BOTTLING: 400 cases on 6/19/13