||October 21, 2014
||Harvest Brix: 20.4
||March 3, 2016
Aromas of raspberry and blackcurrant are augmented by sage and
herbal notes. Medium-bodied. Bright and lively in the mouth with sweet
fruit flavors and very fine-grained tannins.
Fox Run Vineyards - Blocks 1, 6 & 7
Block 1 – Planted in 1998 in clays and silts with shallow topsoil at an
elevation of 580 ft.
Block 6 – Planted in 1995 in alternating layers of clays and sand at an
elevation of 470 ft.
Block 7 – Planted in 1996 in alternating layers of sand and clays at an
elevation of 450 ft.
Grapes were machine picked at dawn, and were immediately
crushed into open-top fermentation vessels. Our favorite yeast
strain was added, and fermentation began within 24 hours. At dryness,
the grapes were pressed to a stainless steel tank. After several days of
settling, the wine was transferred to a mixture of French and American
oak barrels. The wine was aged in our cellar for a little over a year. Prior
to bottling, a small amount of Cabernet franc was blended in.
Pair with Fox Run's white flatbread pizza, which includes fresh minced garlic and a blend of Asiago, Provolone, and Mozzarella cheeses.