2014 is a departure from the usual warm, ripe Boisseau style. The grapes were picked a bit earlier than typical leading to more minerality and acidity in the wine. The wine was made reductively so there is some struck match and gun powder in the aroma. This wine will age well.
Fish. Whole grilled rockfish, poached salmon, smoked trout.
Boisseau Vineyard is owned and operated by Richard Boisseau. It is located in Front Royal Virginia, in the Shenandoah Valley, about 5 miles west of Linden. The vineyard was planted in 2000. It is vertically shoot positioned. Dijon clones 96 and 76 are planted on a high bluff above the valley floor. Exposure is west. Soils are a deep clay/silt loam.
2014 started very late with bud break in early May. A warm, dry summer was welcome as the vine’s vegetative growth slowed at the right time. Instead of putting energy into producing more leaves, which will happen in a wet summer, the vines put their energy into ripening the grapes. We knew something good was to happen when veraison occurred sooner (and faster) than expected.
Spring and mid-summer lay the foundation of the vintage, but late August and September determine the style, character and quality of the wines. September was glorious with warm, sunny and dry days. Harvest started early with Boisseau Chardonnay on picked on September 9, 2014.
Chilled grapes were sorted, pressed, juice settled and then barrel fermented in old French oak. Aged in barrel sur lie until bottled in August 2015. This wine will improve in the bottle for up to a decade. 85 cases produced. 11.9% alcohol.