11 tons were handpicked and delivered to the winery on September 11th, 2019. The fruit was crushed and pressed using our inert gas system press that same day. Then the juice was cold soaked until September 16th, when the juice was racked off solids and inoculated with QA23 yeast. The ferment was not completed until November 25th since the ferment was kept fairly cold. Then the wine was heat and cold stabilized before filtering and bottling on June 17th.

The plantings of Verdelho on our estate vineyard are now maturing and we are seeing a real consistency with the fruit. The 2019 crop was the first year we utilized our fully inert gas membrane press (the first one in the USA) to harness the array of subtle fruit and aromas the variety is capable of producing. The result, in our minds, is outstanding. The brightness of the wine on both the bouquet and palate is so enticing, showing the depth of tropical fruit aromas so often lost with oxidative handling. The palate also displays depth of flavor and we see this style as a valid competitor to Sauvignon Blanc (even from Marlborough).

Another hallmark of this variety is its ability to retain its flavor even when it is chilled, offering both a refreshing beverage and an exciting wine to pair many types of food with, seafood especially.