Stony Brook Vineyards 2010 V on A
Wine of Origin
Total Acidity g/l
pH To be added
Residual Sugar g/l
Vinification and Aging
The bunches on the vines were left to dry naturally, concentrating the fruit, sugar and acid. The grapes were barrel fermented over a period of six months and matured for a further six months in a combination of new and 2nd fill French oak.
The wine possesses spicy flavors reminiscent of peach, apricot and melon. The zippy acidity prevents the wine from being cloyingly sweet, and is a wonderful when served with crème brulee.