Sparkling Vidal 2013
Our 2013 Sparkling Vidal Blanc is made in using the traditional méthode champenoise. On the nose, there are hints of aromas suggesting pineapple, red delicious apple, creamed honey, and lychee. The flavors on the palate suggest baked apple, river stones, peach preserves, and baker’s yeast.
Pairs Well With
Crow ground beef in chili, BBQ beef sandwiches, Eve’s Chesapeake Cheese, oysters of all preparations—from raw to rockafeller, dishes with mushrooms, barbeque chicken with citrus glaze, macaroni and cheese made with sharp cheddar cheese, poached eggs, spicy Asian foods, goat cheese, blue cheese, beets and rockfish tacos.
-Soil Profile: Matapeake Silt Loam, 5-120 ft elevation, 5-10% slopes
-Vineyard: Crow Vineyard, Kent County, Maryland
-Harvest Date: Hand Harvested on 9 September 2013
-Harvested Tons: 1.424
-This Methode Champenoise style sparkling goes through primary fermentation in stainless steel, followed by a secondary fermentation in bottle.
-Aged for 13 months before being hand disgorged in small lots, then hand corked, caged and labeled.
-87 cases produced.