Vercingetorix Pinot Blanc 2008

100 % Pinot Blanc
Harvest Date: October 28, 2007 Brix at Harvest: 22.2
Alcohol: 12.8% Residual Sugar: 0.9% TA: 8.2g/L pH: 3.17
112 cases produced: Sold Out.
Availability

Winemaking: The fruit was sound and ripe at delivery, picked late in the season after considerable hang time during a long dry October. Pressed whole cluster into stainless tanks. Cold settled for 2 days, then racked to 60 gallon steel drums and direct innoculated with yeast. Fermentation occured at low temperatures (maximum 18C) for approximately 30 days, and stopped by chilling when off-dry. The new wine was then aged on the lees for several months, with stirring once a week for improved mouthfeel. The new wine was then racked to a tank to cold stabilize, then lightly fined with bentonite before racking again. Bottled in April, 2009.

Tasting Notes: Quince, grapefruit and mango aromas meld nicely with delicate floral notes of daphne and marigold. The sharp, green apple acidity on the attack is balanced by a touch of residual sugar for an overall clean mouthfeel. This is a linear, crisp wine for sure, but much more complex than most Pinot Blancs, with a lengthly finish suggesting almond nuttiness.

Food Pairings: Drink this wine with your feet in the sand as a summer appertif, or pair with an antipasto plate on the back deck. Its balanced acidity will match sushi, oysters, barbecued shrimp, or even artichokes dipped in butter.