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 2008 Vidal Blanc
SUMMARY
This wine is made of 100% Vidal Blanc grapes grown exclusively in
Massachusetts. Grapes were harvest from Running Brook’s Westport and
Dartmouth vineyards in late October. It is an off-dry white wine
fermented and aged entirely in stainless steel tank.
Alc. 12.3% By Vol. Residual Sugar: 16g/L /
750mL
CUSTOMER
REVIEWS
<<I’m no wine connoisseur but your Vidal Blanc reminds me
of some of my favorite Rieslings. We had it at a Thai restaurant which is BYOB only, but I can see myself
drinking a glass (or two) by the pool side. And it’s made in Massachusetts! Good
stuff.>> Jennifer Bennett - New Bedford, MA
TECHNICAL
DATA
Appellation: 100% Massachusetts
Vineyard: Running Brook Vineyards (Westport & Dartmouth)
Grape Composition: 100% Vidal Blanc
Alcohol: 12.3% by Vol.
Residual Sugar: 1.6g/L
Winery price: $12.60 Travessia Wine Club / $14 Regular
PRODUCTION
NOTES
The 2008 growing season was challenging especially due to extended periods of rain throughout the Summer. The region was also hit with considerable rainfall in the days just prior to harvest. Vidal Blanc grapes reached an average degree of ripeness. Yield was about 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
then fermented entirely in stainless steel tank. Fermentation
was completed in 3 weeks at an average temperature of 55F. Wine was settled in
tank for 3 months before bentonite fining to accomplish moderate heat
stability. Malolactic fermentation was prevented by
sterile filtration during bottling. The sweetness in this wine is
residual from the grapes, not added sugar. Bottled in September 2009. Released in April 2010. 140
cases produced.
ADDITIONAL
TECHNICAL INFORMATION... For the wine geek in you! :-)
| TA: 6.85g/L |
pH: 3.3 |
| Free SO2: 20ppm at bottling |
Total SO2: 50ppm |
| Yeast: QA23 |
MLF: None |
| Oak Aging: None |
Age of barrels: n/a |
| Vine Age: Average 8 years |
Harvest Date: October 30-31, 2008 |
| Harvest Method: 100% hand picked |
Brix at Harvest: 22.7 |
| Fining: Bentonite |
Filtering: 0.45 micron |
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