An exceptionally warm and dry summer in the Finger Lakes gave us nearly perfectly golden fruit with almost no botrytis. Cool fall temperatures yielded fruit with a wonderful combination of ripeness and bracing acidity. An excellent vintage worthy of long-term aging.
Grapes were hand-harvested on October 8th, 2016 and whole-cluster pressed. Juice was left to ferment naturally at cellar temperature. Alcoholic fermentation and malo-lactic conversion were completed by April 2017 and the wine was aged on gross lees for five months prior to bottling.
Alc. 12.7%, pH: 3.06, TA: 7.5 g/L, RS: 1.0 g/L