While the goal of this project is wine that is joyous/casual/chill, the minimalist approach is actually one of the more challenging ways to make clean and delicious wines. Because of that, we source the grapes from the Shenandoah Valley, where cooler temps give us higher acidity that protects the grapes through fermentation and the wine during aging. For our pink young wine, we take a different path to get where we’re going: rosé. Working in that zone of red/white co-fermentation, we macerated whole berries of Chambourcin in direct pressed Vidal blanc. Because the young wines are unfiltered, we allow the wine to go through full malo, relying on the zestiness of Shenandoah Valley fruit to keep the energy up. The end result is deeper in color with a bit of creaminess supporting the fruit punch fun that is this wine. This year we have zero additions and no fining or filtration.
Early spring, we gratefully saw few frost events, escaping significant fruit damage. Despite some early season rains, bloom-time in the vineyard was quite dry, allowing for a good fruit set. With warm daytime temperatures throughout most of the growing season, we saw high and even ripening. The late season rains, leading to harvest were also accompanied by notable drying (this was doubly obvious when tending to our new plantings, which need water!). Overall, despite harvest-time rainfall, we could not have asked for a better result.