100% Riesling.

100 % Cabernet Franc.

90% Saperavi / 10% Cabernet Franc.

84% Chardonnay / 16% Riesling.

48% Riesling, 25% Chambourcin, 24% Traminette

11% alc by vol, 3.45 pH, no R.S.

100% Augusta County, Shenandoah Valley

Chambourcin and Traminette were picked early and co-fermented. The Chambourcin was added whole cluster while the Traminette was destemmed. The fruit was foot treaded on the skins for 7 days, pressed, fermented to dryness, and blended with Riesling. The result is an amply floral and aromatic Rosé with more weight and substance than a typical provincial style. The wine was made with minimal intervention, being unfiltered and unfined, and only receiving a small dose of sulfur for protection at bottling.

80% Petit Verdot, 20% Cabernet Franc

13% alc by vol, 3.9 pH, no R.S.

100% Shenandoah Valley

The Petit Verdot was started as a true carbonic fermentation, loaded 100% whole cluster into an enclosed tank, gassed with C02 daily and drained off free run to ferment separately with ambient yeast.

The Petit Verdot was allowed to drop several brix in tank under true carbonic conditions and then was pressed off whole cluster on the 11 day. The free run fermentation was blended with the pressed juice and allowed to ferment in stainless steel barrels at cellar temperatures until dryness. Remarkably, the resulting wine was pale pink color, very candied and fruity characters of carbonic. Later, the cuvee was blended with whole berry fermented Cabernet Franc and aged in stainless steel barrels for several months. The wine was made with minimal intervention, being unfiltered and unfined, and only receiving a small dose of sulfur for protection at bottling.