2006 Seyval

Aromas:

Punget aromas of lemon thyme, white grapefruit & fresh straw.

Palate:

A dry, light to medium bodied wine with flavors of mineral & lemon zest; the finish is fresh & bracing.

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. Vineyard trained to both Lyre and VSP. Yields were 3 tons per acre or 45 hl/H. Vine ages 17 and 22 years.

Vintage:

I would characterize the vintage as “classic“ in that the growing season was about as close to typical as is possible. There were substantial swings in temperature and rainfall during the summer, but in fact, this is normal for Virginia. A very dry August accelerated ripening. The 2006 Seyval shows the same minerality as the 2004. Harvest was August 29, 2006.

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. 451 cases produced.