Trillium

To be released November 2004

Variety: 60% Columbia Valley Chardonnay, 34% New York State Vidal Blanc, 6% Yakima Valley Pinot Gris

Harvest: The Chardonnay had a growing season that was typical in most respects. A cooler than normal spring held canopy growth in check, then a hot July surged us ahead in heat units. A slightly cooler August and September slowed fruit maturation for added hangtime. The fall remained sunny and dry and harvest commenced slightly on the early side.

The Pinot Gris grapes were harvested from Willow Crest Vineyards in Prosser, Washington. Winemakers there said the hot summer and warm October of 2003 was as close to perfect that a growing season can get. When the 2003 vintages hit the shelves they are expected to be some of the best ever.

The Vidal Blanc grapes were harvested from select growers in upstate New York. The harvest in New York State followed a warm dry summer and a cool autumn which allowed for the fruit to ripen fully, although harvest did not take place until mid-November.

Technical: The grapes were harvested quite ripe with sugar levels averaging 20 degrees Brix. 3.18 pH, and .65 g/100 ml acidity, Bottled 323 cases on April 26, 2004, residual sugar 0.6%, alcohol 12% by volume.

Description: New to our lineup, Blacksmiths' Trillium has notes of pears, honeysuckle and vanilla in its aromas, an especially lush, creamy texture, and a lemony finish that balances the wine's core flavors of tropical fruits, peach/apricot and green melon.