2002 Seyval

Palate

Grapefruit and lemon. Very dry, crisp and bright.

Aromas

Lemon zest, flint and gooseberry.

Food Pairings

Simply prepared seafood such as steamed lobster, trout, chilled oysters, gravlox and capers, or light dishes seasoned with lemon such as tabouli.

Vineyard

Hardscrabble Vineyard (2.5 acres of Seyval) on the Blue Ridge at an elevation of 1200 feet keeps temperatures cool and preserves crisp, clean fruit aromas. Well drained shale and silt clay loam. Vine ages 13 and 19 years.

Vintage

Hot and dry conditions prevailed through the Seyval harvest. It was the earliest harvest on record.

Winemaking

Cold fermentation preserves the freshness of the grape. No oak is used. Seyval is bottled in the late winter and is ready to drink early. It is best when consumed within two to three years of bottling when it is fresh and lively. 558 cases produced. 87% Seyval 13% Sauvignon Blanc.

2002 Vintage, White WinesJim Law