Fruit
47% Vidal Blanc, 23% Ashmead’s Kernel, 23% Pome Gris, 7% Damson Plum 

Sites
- Bluestone Vineyard - Bridgewater, Rockingham County, Virginia 1240’ elevation
- Countryside Farm & Nursery - Crimora, Augusta County, Virginia 1260’ elevation
- Silver Creek Orchard - Tyro, Nelson County, Virginia 1060’ elevation

Vinification
Damson plums were harvested in early August and foot tread into a vat, macerating for up to four days before being pressed off to finish an uninocculated native primary fermentation in glass demijohns. Vidal Blanc was picked in early September 2022 in order to preserve acidity, foot tread whole cluster upon arrival to the cellar, and macerated for 40 hours prior to pressing directly to a second-use 500 liter Black Locust puncheon. A week later a 50/50 blend of Ashmead’s Kernel and Pome Gris were ground and pressed directly, topping up the puncheon. An uninocculated native primary fermentation carried out for several weeks until dry. The resulting wine went through native malolactic later that winter and was left undisturbed until racking off its gross and fine lees in late May of 2023. The wine was blended with a small amount of Damson plum wine prior to being bottled via traditional method and rested in bottle for an additional four months undisgorged before its release. No additions of SO2 were made at any stage of this wine.

Notes
2022 marks the forth vintage we have experimented with cofermenting Vidal Blanc with a variety of other fruits. The goal has always been to exemplify the unique attributes of different fruits that all showcase a similar quality of being well suited for cultivation in Virginia’s climate. Although wines featuring such fruit blends might not be traditional in the modern sense, we believe it is a practical approach, redefining what a Virginian Wine can be. Each contributing fruit provides something the other can’t; Vidal provides the structural back bone of this wine through its acid and stem inclusion. Both russeted apples offer rich texture and intense flavor unlike that of grapes. Lastly, Damson plums might make up the smallest percentage but are arguably the most important. The aromatics are exotic and stimulating. Its refreshing acid contributes as well. But it is the plums high sorbitol levels that allows it to act as natural dosage of sorts, balancing the wines high acid and carbonation with a dollop of barely detectable sweetness. The resulting wine is spicy, peachy, refreshing and quaffable. All acid up front, softness on the back end, balanced with good weight. 

54 cases produced, 8.7% Alc. by Volume, 750ml 

Label artwork by Anna Thompson of Palindrome Creative Co.

*Available for shipments in Virginia & Washington DC OR pick-up at Oakley Farm. Ship to other states here. Shipments may be delayed based on temperatures.