Fruit from Ox-Eye Vineyards, up in Staunton in the Shenandoah Valley, a beautiful higher elevation vineyard run by lovely folks. Floral and pretty on the nose, citrus and stone fruit underneath, then a bright, zippy acidity that keeps the whole thing crisp and refreshing straight through the finish. Fermented and aged in 100% stainless steel and aged on lees for about 8 months in order to smooth out the rought edges. Just a touch of sulfur at bottling — nothing added that would get in the way.
Built for oysters on the half shell, most anything pulled out of the water, and — maybe especially — a bucket of fried chicken. Or skip the food altogether and pour it cold on the patio on a hot late-summer afternoon.
Also available in 500mL bottles.
