Winemaker’s Choice Flight

Sparkling Riesling- Blanc de Blanc

This wine recently won a gold medal in the 2024 Virginia Govornor’s Cup!

This sparkling white wine was made using the Charmat Method.

100% Riesling estate grown at Cave Ridge Vineyard, Mount Jackson, VA. The grapes were picked on September 19, 2022. All grapes were harvested by machine, and yielded 13.1 Tons of grapes.

Harvest Information: Ph: 3.15 Acid: 9.5 gm/L Sugar: 17.3 Brix

Aromas and appearance: Color is clear and bright with a hint of citrus, otherwise distinct aromas are subdued. Small bubbles are indicative of the natural fermentation process.

Flavors: Pronounced green apple flavors finish with a zesty dryness with the 1 gram per liter of residual sugar present in the wine.

Pairings: This sparkling wine does not need food, but fresh fruits such as apples and strawberries provide an enjoyable combination. Shellfish: Any shellfish, but oysters are an amazing pairing. Asian dishes such as sushi will work well with this wine.

2023 Chardonnay

The harvest had fewer grapes than in previous years, but that usually means higher quality. That holds true for this Chardonnay. It has very good acid balance (not flabby from too little acid) and the sugars were perfect. This was harvested by our harvest machine then aged in French Oak for 8 months. The barrels are three years old, and that provides good oak integration without too much oak character. The wine went through complete malolactic fermentation, a bacterial fermentation that primarily reduces malic acid in the wine. This gives the wine a smoothness and some additional complexity .

Flavors: Subtle buttery notes. Pairings: Pairs well with seafood, grilled chicken, veal, and creamy pasta dishes.

Winemaking and Harvest Notes

Harvested: 9/12/21 Tons: 5.57

Weather in the Vineyard: July: slight moisture. August: Dry. September Dry

Sugar: 22.8 Brix

Alcohol: 12.5-13 ABV (alcohol by volume)

2022 Wild Fossil Hill Reserve

I decided to label this wine as Fossil Hill Wild as no commercial yeast was added to create the wine, allowing wild yeasts in the atmosphere to consume the sugars in the grapes. It is a bit risky as there are ambient yeasts, such as acetobacter, that can dominate the fermentation with the resulting wine smelling like vinegar or nail polish. The grapes were all fermented together to achieve the blend, rather than blending after the wine was created. This is referred to as co-fermentation. However, the risk is worth it if it can be accomplished.

This blend is different from the traditional Fossil Hill, with equal amounts of Cabernet Franc, Cabernet Sauvignon, and Petit Verdot providing some different complexity. This wine is a little more fruit-forward than the traditional Fossil Hill, and that is to be expected from a wild yeast fermentation.

Chemistry: Similar to the traditional Fossil Hill as the grapes were the same, but the winemaking was done differently. Try them side-by-side to appreciate their differences.

Fandango

Ruby style of Port. Aged for two years in barrels. First in traditional oak barrels, then one year in bourbon barrels. 100% Chambourcin grapes.