2004 Seyval

Aromas:

Grapefruit zest, stone dust, fresh mown hay and gooseberry.

Palate:

Lemon balm, green kiwi. Very dry, very crisp, bracing and bright.

Food Pairings:

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

Vineyard:

Hardscrabble Vineyard (2.0 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 15 and 20 years.

Vintage:

2004 was a fairly typical growing season with a drier than normal August. This ripened the Seyval quickly. August 24 and 31 were some of our earliest harvest dates.

Winemaking:

Grapes are sorted before pressing. Cold fermentation preserves the freshness of the grape. No oak is used. Seyval is bottled in the late winter and is ready to drink by summer. It is best when consumed within two to three years of bottling when it is fresh and lively. 390 cases produced. 90% Seyval 10% Sauvignon Blanc.