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Thus far, we have pressed most of the white grapes for wine. I think that the warm, sunny September and cool October set us up for a banner year for white wines. Normally, the juice has little or no varietal character (flavor) prior to the fermentation - they all taste pretty much alike. This year, the unfermented juices have distinct flavors that are unique to each variety. There are far more fruit & spicy characters noted in the various juices than I ever remember having tasted prior to the fermentation. That is a good sign, as these flavors will further develop after the fermentation is complete, and should yield some very flavorful white wines. Our blush and ruby red (white wine styles from red grapes) are fully fermented and the new wines have an intense raspberry flavor without the usual herbal character that we see in warmer years. In addition, the acids are high enough and the pH's are low enough that the white wines will have a clean crispness that should extend their shelf life and render the wine extremely "food friendly". We have yet to really get into the reds, but I suspect that they will tend to have a lighter body than usual, but more foreword fruit character than we encounter on warmer years. |
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6130 122nd Avenue | Fennville, MI 49408 | (269) 561-2396 | (800) 432-6265 for MI, Northern IL, and IN
Fenn Valley Vineyards is a winery producing Michigan wines. We host wine tasting, tours and other events throughout the year.
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