||October 25, 2012
||Harvest Brix: 21.3 B
||August 31, 2013
Using the pied de cuve fermentation method creates a more complex wine with subtle fruit flavors. Look for aromas of peach, pear, honey, gingerbread. The palate confirms the nose with apricot, lime peel and petrol with a refreshing sweetness. Wines made using this style can be aged for 20 years.
GROWING CONDITIONS: 2012 was an ideal year in the Finger Lakes for all varieties. An early start to the growing season advanced vine growth by several weeks, and the hot and dry midsummer conditions allowed for excellent sugar accumulation in the grapes. Moderate rainfall late in the summer helped with the final stages of ripening.
VINEYARD SITE: Fox Run Vineyards – Lake Dana Vineyard
VINEYARD INFORMATION: Fox Run Vineyards Blocks 4, 10, & 11
Plantings established in 1989 in fertile, well-drained soil with sandy loam over lakeshore stones at an elevation of 660 ft.
Fruit was hand-picked and whole cluster pressed. Fermentation was initiated using the classic pied de cuve method, meaning that a small quantity of fermenting wine from another tank was added to the juice instead of a cultured yeast inoculum. No modern intervention was implemented as the fermentation slowly progressed. Fermentation lasted six weeks, and was arrested by cooling when the wine still contained considerable residual sugar.