In the Jurançon region of France where it originates from, the grape is more acidic so it is mainly used to create sweeter wines or dessert wines, which balances nicely with the acidity. However, Michael has been making his in a dry style. The grape is up-and-coming in Charlottesville and more wineries are creating a dry Petit Manseng as it ripens here with less acidity.
Growing Conditions
Both the petit manseng and roussanne grapes were grown at Honah Lee Vineyard,
located in Gordonsville, VA in the Monticello AVA. This vineyard site is located on a
hill at approximately 1000 feet elevation with a southeastern exposure. The soil is
Davidson Clay with excellent drainage. The 2019 vintage was an amazing growing
season with very little rainfall, hot temperatures, and an above average yield.
Harvest
Hand harvested
Winemaking
All of the petit manseng is hand harvested and transferred to the winery for cooling
prior to de-stemming and crushing. A 12-hour cold soak prior to pressing helps
increase aromatics and build mouth feel. After pressing and settling, the wine is
transferred to French oak barrels of which 75% is new oak. The barrel fermentation
is a combination of non-inoculated barrels along with some commercial strains of
yeast. This wine does not go through malolactic fermentation, but does remain on
gross lees with continual battonage (stirring of the lees) until racking and bottling the
following summer.
In most years we blend in a small amount of roussanne that grows directly next to
our petit manseng. In 2019, only a small amount of roussanne was added to help
round out and soften the acidity in the petit manseng, resulting in a more balanced
and expansive wine.
Aging
Barrel fermented 75% new French Oak, 25% 2-3 year French Oak, aged 11 months
Nose
This is a “big white” that expresses a beautiful aromatic complexity of grilled
pineapple notes, apricots and peaches.
Palate
The barrel notes are well integrated and add good balance to the bright acidity.