WINEMAKER NOTES

After the mildest winter in memory, April of 2023 was quite warm resulting in a relatively early bud break in the second half of the month. May cooled off and we were lucky to emerge unscathed from the frost that hit the Finger Lakes region in mid May. 2023 was the year El Niño returned and it brought plenty of moisture. Lots of humidity in June and July, along with occasional rains and then more rain in September and October. In between, there was plenty of heat, indeed it was one of our hottest vintages. In the end there was enough sun and heat to fully ripen the crop to produce the quality wines we aim for.

In the vineyard, an intensive regimen of leaf removal (to better expose the fruit to the sun and wind) was done.  Performing thorough leaf removal early in the growing season (during or immediately after fruit set) aids greatly in attaining the goal of growing healthy, ripe, clean fruit.  The fruit is healthier thanks to the drier microclimate created within the canopy.  Pathogens such as powdery mildew are susceptible to UV light which will kill their spores.  

After letting the fruit hang into mid-October, botrytis (the "noble rot") began to set in. The vineyard yielded about half a ton per acre.  

Average fermentation temperature was kept cool, around 60º F or less. The wine was fermented entirely in stainless steel tanks to preserve varietal character. 

TASTING NOTES

Lovely lychee, passion fruit and floral notes present in this well-balanced, medium-weight dessert wine.