2007 Vidal Riesling


Papaya, guava, mango, with a subtle acidity and slight sweetness (1.5% residual sugar).


Ripe tropical fruits, and fragrant flowers.

Food Pairings

Asian cuisine, spicy appetizers, 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 23 years.


The entire growing season, was very dry, with slightly above average temperatures. A two inch rain on the third week of August was beneficially refreshing to the Vidal and Riesling grapes. Harvest began about 10 days earlier than normal. Fruit maturity was good, except for concerns about lower than normal acids. The resulting wine has good concentration and is more fruit driven than the mineral based 2004 and 2006 vintage Vidal-Rieslings. Harvest was September 7 through 20, 2007.


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. 74% Vidal, 26% Riesling. 696 cases produced.

Jim Law