2002 Seyval

Aromas:

Lemon zest, flint and gooseberry.

Palate:

Grapefruit and lemon. Very dry, crisp and bright.

Food Pairings:

Simply prepared seafood such as steamed lobster, trout, chilled oysters, gravlox and capers, or light dishes seasoned with lemon such as tabouli.

Vineyard:

Hardscrabble Vineyard (2.5 acres of Seyval) on the Blue Ridge at an elevation of 1200 feet keeps temperatures cool and preserves crisp, clean fruit aromas. Well drained shale and silt clay loam. Vine ages 13 and 19 years.

Vintage:

Hot and dry conditions prevailed through the Seyval harvest. It was the earliest harvest on record.

Winemaking:

Cold fermentation preserves the freshness of the grape. No oak is used. Seyval is bottled in the late winter and is ready to drink early. It is best when consumed within two to three years of bottling when it is fresh and lively. 558 cases produced. 87% Seyval 13% Sauvignon Blanc.