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Description
Aromas of pear & green apples. Bouquet of vanilla from barrel fermentation.
Fruit
The grapes used are usually supplied to us from vineyards in Southeastern Massachusetts or from Rhode Island.
Winemaking
Grapes are pressed, chilled and cold settled. Clarified juice is inoculated and fermentation is started in stainless tanks eventually being
transferred to barrels for fermentation. When primary fermentation is close to complete 25 percent of the barrels are
inoculated with a malolactic culture. The wine ferments and
ages in a mix of American and French oak barrels but lately mostly American 3 year medium toast barrels. Wine is tasted regularly and racked off oak as we feel the
wine has reached a proper balance of oak and fruit. Lots are then selected, blended and
cold stabilized prior to bottling.
Aging
The wine is released one month past bottling and will age well for 2-4 years.
Food Pairings and Serving Suggestions
Excellent with poultry, ham or pork. Serve chilled.
Retail price per bottle: $15.00
Restaurant price per bottle: $35.00
Restaurant price per glass: $9.00
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