“Vidal Blanc” 2005
Exhibiting complex characters of citrus and melon, our 2005 Vidal Blanc is aged with a hint of oak to give this wine a dry, crisp finish that compliments a wide variety of foods from seafood, poultry, salads, fruits and cheeses.

This variety of grape was first developed in France about a century ago, but today is most widely planted here in the Northeast United States. Wine from Vidal Blanc grapes is finished in several different styles, from dry wine aged in oak to a late harvest ice wine. Our winemaker has worked with this grape since 1983, and he has come to understand its characteristics very well.

The flavor profile of Vidal Blanc is very interesting: with floral aromatics similar to Chenin Blanc, it often exhibits an enticing, subtle lilac aroma. On the palate, bright citrus flavors are accented by herbal overtones, much like Sauvignon Blanc. Our winemaker has created from this unique grape a wine similar in style to those of France’s Loire Valley.

To produce such a wine, our Vidal Blanc is fermented cool, at 55 to 60 degrees. A small percentage is fermented in toasted French oak; this allows the wine to retain the floral aromas and citrus and herbal tones, but lends subtle accents of vanilla and nut, derived from the contact with the oak. After fermentation, the wine is kept on its yeast sediment (the lees,) which is stirred roughly every two weeks. This process, known as “sur lees” aging in France and widely used in the Loire Valley, continues for a period of 4 to 6 months. It contributes a rich, creamy texture to the wine, which balances the naturally higher acidity and creates a more harmonious wine. It is then bottled young, about eight months after fermentation, to capture all of the rich freshness in the bottle.