ORGANIC, VEGAN & GLUTEN-FREE
Vidal blanc (or simply Vidal) is a white hybrid grape variety produced from the Vitis vinifera variety Ugni blanc (also known as Trebbiano Toscano) and another hybrid variety, Rayon d'Or (Seibel 4986). It is a very winter-hardy variety that manages to produce high sugar levels in cold climates with moderate to high acidity.
The wine produced from Vidal blanc tends to be very fruity, with aroma notes of grapefruit and pineapple. Due to its high acidity and sugar potential, it is particularly suited to sweeter, dessert wines. In particular, because of the tough outer skin of the fruit, it is well adapted for the production of ice wine and late harvest.
The tasting story ~ It’s just one day before the wedding, and we are all chipping in. You are chopping pears, while I roll the dough out on the old stone counter. It’s cool inside the old log cabin, but we can hear the cousins shouting and orchestrating the setup of chairs outside. The slab floor creaks as we come together over the old steel pie pan, add the vanilla and sugar, assemble, and slam the door of the cast iron oven shut. You playfully throw a
little flour at me, and with a laugh, we get to the next pie.
Our estate vineyard has been continuously owned and farmed by the Casorso / Sperling family since the 1880s, and we planted the slopes with vines starting in 1920s. Planted in the form of concentric circles, our organic Vidal vineyard labyrinth is a peaceful place for visitors young and old to explore year round.
Late Harvest – starting in 1986, winemaker, Ann Sperling has had a fascination with Late harvest and botrytis affected wines. The concentration, and texture of late harvested wine sets an exciting challenge to make a harmonious and refreshing wine in spite of the obvious intensity. Ideally mature grapes are harvested at 30 brix depending on the season and selection. Acidity is key, so harvest parameters include target acidity of 10 g/L.
Food Pairing Notes
Nuts, dried fruit, cheese plates and creme brulée.