Just recently we had our traditional post-fermentation red wine tasting analysis and blending session with our winemakers. The process involves reviewing the amount of production and style combinations ‘best outcome options’ for each of our varietals. That changes dramatically from year to year, depending on a range of seasonal factors — from rainfall, temperature and the final countdown days.
One knows the harvested grapes tonnage and qualities from acidity and sugar content to timing on the maceration process, and then allot the ideal combination of single variety wines — pure Cabernet Sauvignon, Petit Verdot or Merlot, as well as determine the very best options on the percentage combinations to create totally memorable, unique blended red wines.
Our Winemaker, Michael Shaps, founder of Virginia Wineworks and Chris Hill, Pippin Hill’s Viticulturist recently convened at Pippin Hill for the annual production decisions and tasting of the blends of our red wines. With Virginia Wineworks, we analyzed this season’s factors — the process cycle: the initial crush, time of maceration, extended fermentation in our French oak barrels, filtering and the final blending.
We are thrilled with the outcomes and are going to offer a new wine — our Red Pump blend which has a forward nose and subtle, but deep ‘full mouth’ notes of berries and subtle oak notes. Will keep everyone posted as our release date approaches for advance tastings on The Hill!