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2007 Sweet Vidal Blanc
SUMMARY
This sweet wine is made of 100% Vidal Blanc grapes grown exclusively in
Massachusetts. Grapes were harvested in early November with a sugar
content above 27%. It is a sweet wine fermented and aged entirely in
stainless steel tank. All of the sweetness in this wine comes from the
original sugar in the grapes at harvest.
Alc. 11% By Vol. Residual Sugar:
7.5g/L / 375mL
CUSTOMER
REVIEWS
<<Personally I was surprised to find a maturity to this very young wine - it was its density and elegant sweet
palette that made it so. I like to enjoy a nice 20 Year Madeira or
Muscatel Roxo once in awhile and this wine
felt a bit of this type of maturity. Definitely one I will keep on the
shelf!>> Tino Fidalgo – Acushnet, MA
<<We had the Sweet Vidal Blanc last night at Margaret's
with another couple and everyone was very impressed. It was really good
and amazing with our deserts!>> Flavio Biscaia – New
Bedford, MA
TECHNICAL
DATA
Appellation: 100% Massachusetts
Vineyard: Running Brook Vineyards (Westport & Dartmouth)
Grape Composition: 100% Vidal Blanc
Alcohol: 11% by Vol.
Residual Sugar: 7.5g/L
Winery price: $13.50 Travessia Wine Club / $15 Regular (375mL)
PRODUCTION NOTES
The 2007 growing season registered one of the lowest amounts of
rainfall in Southeastern Massachusetts for the past two
decades. In fact, several weeks passed during mid-Summer with
no considerable amount of rainfall. As a result, grapes
reached an excellent degree of ripeness with good flavor
intensity. Yield was approximately 4 tons per acre.
Even ripeness across vineyard blocks allowed us to harvest with a
single pass on the very last couple of days of October.
At the winery grapes were gently de-stemmed and pressed. The juice was
fermented entirely in stainless steel tank. Fermentation was completed
in 4 weeks at an average temperature of 52F. This is a sweet wine made
by stopping the fermentation before all the sugar was converted to
alcohol. The wine was settled in tank for 3 months
before bentonite fining to accomplish moderate heat
stability. Cold stabilization achieved naturally during winter months
when winery temperature reached approximately 40F for several
weeks. Malolactic fermentation was prevented by sterile
filtration during bottling. Bottled on August 9th, 2008 in
375mL bottle (half-bottle). Released on December 14th
2008. 120 cases produced.
ADDITIONAL
TECHNICAL INFORMATION... For the wine geek in you! :-)
| TA: 7.04g/L |
pH: 3.34 |
| Free SO2: 20ppm at bottling |
Total SO2: 170ppm |
| Yeast: QA23 |
MLF: 20% |
| Oak Aging: None |
Age of barrels: n/a |
| Vine Age: Average 7 years |
Harvest Date: October 30-31, 2007 |
| Harvest Method: 100% hand picked |
Brix at Harvest: 27.4 |
| Fining: Bentonite |
Filtering: 0.45 micron |
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