A dry summer and no hurricanes in the fall gave me the luxury of keeping the fruit on the vine until it was perfectly ripe.
Fermented in stainless steel, the process is slow and at low temperatures to capture the acidity and preserve the intensity of fruit.
Four months on Chardonnay lees gives the wine a broader mid-palate and generous mouthfeel.
(Pick up starting March 25th.)
10 year old vines with low crop yield from Nelson County bore bright fruit and mature tannins for an elegant display of classically correct wine expression.
Old world winemaking techniques extracted both a vibrant fruit voice and depth of palate; cool ferment, punch downs twice daily, and long maceration on skins post fermentation. Aged in neutral oak for 10 months.
Dependable season to season both in the vineyard and the winery in nearly all regions of the state. I look forward to working with this fruit throughout the years to come.
Growing up on a farm in Minnesota, Jake was well prepared for the agricultural aspects of the wine industry. He believes in soil-to-bottle wine growing and has brought that focus to bear at wineries like Keswick Vineyards, Pollak Vineyards, Grace Estate Winery, Michael Shaps Wineworks and now his very own label.
Jake Busching consults for winery and vineyard projects across Virginia. He brings 20 years of personal experience to help you develop or streamline winery and vineyard projects for quality and sustainability. His services include:
Contact Jake for more information at firstname.lastname@example.org or call 434-242-3858