2005 Seyval

Aromas:

Lemon/lime zest, white grapefruit, thyme & kiwi.

Palate:

Dry, medium bodied wine with flavors of mineral, lemon curd & fresh mown hay; the finish is fresh & bracing.

Food Pairings:

Pair with trout chilled oysters, gravlox & capers.

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. Vineyard trained to both Lyre and VSP. Yields were 3 tons per acre or 40 hl/H. Vine ages 16 and 2 years.

Vintage:

2005 was one of the best Seyval growing seasons I have experienced. Dry, cool conditions in late August and early September retained Seyval’s classic citrus aromas and finish, but also contributed to greater texture, concentration and fleshiness than is typical for this wine. Harvest was September 7, 2005.

Winemaking:

Grapes are hand sorted before crushing and 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. 454 cases produced. 96% Seyval 4% Sauvignon Blanc.