This 2021 Leaf-Stone expresses tart red fruits including lingering red currant and adds herbal notes like thyme into the finish with notes of pepper spice. The mouthfeel is sharp and weighty, but the finish is dry with fine tannins and lingering aromas of herbs and spices.
18 months in oak barrels, 30% new, 70% used
This 2021 Leaf-Stone expresses tart fruits like cranberry and sour cherry. Lingering notes of red currant and thyme then carry into the finish with notes of pepper spice. The mouthfeel is sharp and weighty, but the finish is dry with fine tannins and lingering aromas of herbs and spices.
2021 was a gratifying year. Bud break came early. We were fortunate not to have been impacted by the frost which affected some of the other East Coast vineyards. Bud break was followed by a warm (but not too warm) summer filled with plenty of sunshine and just a little bit of rain when you would want it (but not when you didn’t) throughout the year, followed by a typical September with plenty of warm (but not too warm) sunshine, cool evenings, and little rainfall. The grapes were very healthy and picking went smoothly. This led to good yields that were just the right size.
415 cases produced.
Once the fruit is picked, destemmed, and crushed, the berries, juice, pulp and seeds all go into a stainless steel fermentation tank. Once the tanks are filled, we run off or "bleed" a portion of the juice, which can be anywhere from 15% to 40% if the total juice volume. This bleeding process allows for a greater skin to juice ratio in our primary wines, which helps to increase depth, richness, and concentration. This bleed juice is fermented separately. The remaining juice will rest cool for a few days to extract as much color and flavor as possible. The juice will then ferment at a warm 80-90 degrees with frequent "pump overs" to provide for even extraction. Once fermentation is complete, the wine is drained out of the tanks and put into oak barrels for malolactic fermentation and aging.