The stainless-steel fermentation highlights the true expression of each variety without any oak features dominating the palate. It is this process that highlights the tropical notes of Petit Manseng and grassy aromatics of Vidal Blanc that are so prevalent in this wine. Asian pear stands out on the palate, followed by a lemon curd note that is wrapped up with the mouth quenching acidity of underripe pineapple that leads to a long finish.

Barrel fermenting the Chardonnay allows the small amount of new oak to integrate seamlessly into the wine. This contributes freshness and subtle oak notes, along with yellow apple and ripe quince. The “batonnage” stirring of the lees as the wine ages adds a creaminess that balances out the bright acidity the wine contains as a result of not going through a full Malo-lactic fermentation.

Our Viognier is fermented and aged in stainless steel to showcase the true expression of the variety without oak notes overwhelming the palate. This process highlights the aromas of honeysuckle and apricot notes inherent in Viognier. The wine has good balance between the alcohol and acidity, along with a round mouthfeel from its lees aging and stirring while in tank.

Petit Manseng has really started to make a name for itself here in Virginia due the thick skin and loose clustered nature of this variety. These characteristics make it  well-suited to the environmental elements that are typical in an east coast growing season. Often made into a late-harvest dessert wine, our version is a dry style with ripe pineapple and starfruit notes. It is a fuller bodied white with lots of tropical flavors and a gracious amount of acidity that the variety is known for, which contributes to the bright finish of this wine.

This highly aromatic wine begins with a note of boxwood that transitions to a citrus aroma. Lychee fruit comes through first on the palate, led by the wine’s good acidity. The residual sugar brings about a strong pineapple note on the finish adding a layer of complexity to this wine.

Treating a white grape, Petit Manseng in this case, like a red wine and fermenting it on the skins pays homage to ancient winemaking techniques. This process gives the wine a unique aroma of marzipan and baked apple. Fruit flavors including persimmon and Asian pear come out on the palate, followed by white tea with a honey component on the finish making this a one-of-a-kind wine.