2000 Seyval Blanc American

Retail: $13.00, Released February 2002

Variety: 75% New York Seyval Blanc, 25% New York Vidal Blanc

Harvest: The 2000 season was somewhat cool at the onset with a warm fall, which allowed for the grapes to ripen fully.

Technical: 21 degrees Brix. 3.5 pH, and 0.75 g/100 ml acidity, Bottled 126 cases on September 4, 2001, pH 3.28, acid 0.71 g/100 ml, residual sugar 0.23%, alcohol 12% by volume.

Description: Golden hued, tropical nose, citrus fruit flavors with a long, clean zesty finish.

Vinification: The grapes were contract pressed in New York, chilled to 28 F, and delivered to the winery where it was transferred to 4 small French oak barrels, of which 1 was new. When the temperature reached 45 F, the must was inoculated with yeast. The wine was fermented to less than 0.5% residual sugar. When the temperature reached 70 F, each barrel was inoculated with Leuconostoc oenos and all barrels proceeded with a secondary malo-lactic fermentation. Once fermentation ceased, the wine aged in the oak for 8 months. Finally, the wine was blended with 25% Vidal Blanc, hot and cold stabilized, and bottled.