2005 Vidal Riesling


Papaya, ripe melon, and candied orange with a crisp acidity and slight sweetness (1.5% residual sugar).


Peaches, mango, spring flowers with some nutmeg spice.

Food Pairings

Asian cuisine, spicy sausage, summer picnics, and anything with fresh ginger.


Hardscrabble (Estate) Fauquier Co., on top of the Blue Ridge at an elevation of 1,100 to 1,300 feet on an eastern slope. Deep, well drained, volcanic-origin greenstone and granite soils. Double Guyot, Lyre and Geneva Double Curtain training. Vine age is 3 to 21 years.


The vintage started very slowly with a very cool spring, delaying bud break several weeks past normal. Early summer was slightly dry and cool, but became progressively warmer. A welcomed hot August helped accelerate veraison and ripening. We were still a few days behind normal ripening as September gave us perfect warm days and cool nights. Both the Riesling and the Vidal grapes had wonderful balance, good acidity and aromatics. Little or no sorting was required. There was essentially no rain in September, which gave great concentration and sap to the wines. Harvest was September 24 through October 13, 2005.


The goal is to retain the fresh fruit characteristics of each grape. Riesling contributes aroma, tropical fruit and acidity; Vidal gives spice, weight, and structure. The blend is cold fermented. Fermentation is stopped by chilling when the residual sweetness is in balance with the fruit and acidity. The wine is bottled in late winter and is immediately ready to drink. 77% Vidal, 23% Riesling. 881 cases produced.