2011 Riesling Vidal


White flowers, tart green apple, lemon/lime. green tea and stone dust.


Honeydew melon and limeade, refreshingly effervescent with lots of zip and a bit of seashell.

Food Pairing

Sushi, cheese fondue, or pork loin.


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. Lyre training. Vines planted in 1997.


The majority of the growing season of 2011 was close to perfect with dry, warm conditions all summer. Vines were in good balance with a little water stress by late August. Early ripening grape varieties such as Riesling were showing concentrated and expressive flavor profiles. We were ready for our 7th good harvest in a row.

It was not to be. The rains started in late August with the, albeit brief, appearance of the residual rains of Irene. This one event was not a problem. The vines needed some refreshment and the clusters were unaffected. Unfortunately Irene was just the beginning of a series of rain events that lasted through the entire month of September. This forced an earlier than usual harvest giving this wine a more bracing acidity.


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 ready to drink after one or two years of bottle age. 62% Riesling and 38% Vidal. 284 cases produced.