Standing Stone Vineyards Dry Vidal Blanc

Dry-Vidal-2014.jpg
Dry-Vidal-2014.jpg

Standing Stone Vineyards Dry Vidal Blanc

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Technical Information
Alcohol 12.3%
Total Acid 7.1 g/l
Residual Sugar 1%
pH 3.32

Vintage Notes
The fiercely cold winter of 2013-2014 was tempered by our proximity to the lake, reducing damage to less than 10% for most of the vineyard. Bud break happened a little earlier than we had anticipated in mid April this year, but luckily we did not have any late spring frosts at the vineyard to cause any damage. Similar growing conditions as the 2013 vintage prevailed White wines fared well during 2014 taking advantage of the cooler weather and longer ripening season to develop nice acidity and bright flavors.

Vineyard Information
Vidal is a cross of Ugni Blanc (aka Trebbiano) and Rayon d’Or. This exceptional vineyard was the subject of extensive research prior to planting. Charles Fournier and Guy DeVeaux of Gold Seal Vineyards planted this vineyard in 1975. Their research at several test sites over a number of years showed them the merits of the combination of soil, proximity to the lake, air drainage and direction at this particular site. The vines have flourished over the years, and produce lovely fruit that makes enjoyable wine of several styles, including dry, sweet, and dessert wines. Winemaking Information: Harvested on at October 16, 2014 & October 20, 2014 at 23.6 Brix, with beautiful tropical flavors, and a rich full mouth feel, even in the juice. The juice was cold settled for 24 hours to reduce solids before fermentation. Fermented in stainless steel tanks at cool temperatures, using Epernay II, Vin 7 and Vin 9 yeasts. Separate lots blended before bottling to maximize the best traits of each lot.

Tasting Notes:

Crisp and clean fruit flavor and texture, with acidity that provides a lovely balance. This wine is an excellent alternative to a dry Riesling; with some light tropical notes on the finish.

Cheese Pairing: Mild cheddar cheeses and smoked gouda.

Food Pairing: Three-cheese ravioli, fish, shrimp and chicken on the grill, smoked trout and fresh salads.

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