The 2010 vintage was near perfect. There was early bud break and dry conditions that led to quick ripening and a harvest that was complete by September 15th.
43% Merlot 27% Petit Verdot 22% Cabernet Franc 8% Malbec
Monticello American Viticultural Area
King Family Vineyards, Albemarle County
March 9, 2011
Gold Medal, Virginia' Governor's Cup Competition
The grapes were hand-harvested, hand sorted, then de-stemmed without crushing (whole berry). Fermentation vessels were a combination of open-top stainless steel tanks and fermentation bins. The lots were kept separate. Punch-downs and gentle pumpovers were done during fermentation to extract color, tannins, and structure. Different yeast strains were used for each batch to start alcoholic fermentation, in order to increase the wine’s complexity. Many lots underwent an extended maceration (up to 2 months) to increase mid-palate body. After maceration, the lots were transferred to French oak barrels for malolactic fermentation and aging. The final blend was determined through exhaustive tastings, trial blends, and individual barrel selection prior to the first racking in June 2011. After eighteen months in barrel, the wine was fined with egg whites just before bottling.