Vintages

 

ANKIDA RIDGE 2011 CHARDONNAY

Described by sommelier, Michelle Gueydan, “This wine really “rocks” — as in it is replete with stony and minerally verve. It’s like a Granny Smith apple that was rubbed with chalky stone, with a touch of cream. It is hard to believe this comes from a hillside on the Blue Ridge and not from the hills of Chassagne-Montrachet.

Wine writer, Richard Leahy, author of “Beyond Jefferson’s Vines” writes…“If you want elegance and finesse in Virginia chardonnay, here’s one you don’t want to miss.”

Dave McIntyre of the Washington Post… Recommended Chardonnay

HARVEST & VINIFICATION NOTES

HARVESTED  Aug 29 & Sept 4, 2011

BRIX:  21.9 and 21

ALCOHOL: 11.8%

The 2011 Chardonnay was hand-picked and chilled prior to being hand-sorted and whole cluster pressed.  After pressing, the Chardonnay was racked and fermented in 100% neutral French oak barrels. 50% of the wine was allowed to complete malolactic fermentation.  After aging on its lees for 9 months, the wine was hand-bottled into classic Burgundy style bottles and sealed with 100% natural cork.

TASTING NOTES

The bouquet expresses delicate pear and apple that melds with a hint of lemongrass and vanilla bean.  Subtle notes of crisp citrus round out the nose and are carried through the wine by the balanced acidity and clean Burgundian minerality.

BEST SERVED ONLY SLIGHTLY CHILLED

CASES PRODUCED 83

DRINK 2012-2015

PRICE $32

 

 

ANKIDA RIDGE 2011 PINOT NOIR

Just released Nov 12th!

At the recent “Judgment of Virginia” in Staunton, in a blind tasting our 2011 Pinot, “blew away” a French Premier Cru Pinot Noir!

HARVEST & VINIFICATION NOTES

HARVESTED  Aug 21 & Aug 25, 2011

BRIX:  23 and 23.5

ALCOHOL: 12.8%

Our 2011 Pinot Noir was hand-picked and chilled prior to be being de-stemmed and hand-sorted into open-top fermenters where it cold soaked at 48° for 4 days.  After a slow, warm fermentation the Pinot was pressed in a gentle bladder press and racked, 25% into new French oak medium toast barrels with remainder in neutral oak. 100% of the wine underwent malolactic fermentation. After 10 months of aging, the wine was hand-bottled into classic Burgundy style bottles and sealed with premium natural cork.

TASTING NOTES

The nose shows classic Burgundian character with round black cherry and cassis then evolves into hints of ripe strawberry. Kirsch combines with cardamom and white pepper and the long finish carries with it classic fresh bright cherry notes.

BEST SERVED COOL ROOM TEMPERATURE, DECANTED

CASES PRODUCED 181

DRINK 2013-2016

PRICE $42

 

 

 

ANKIDA RIDGE VINTAGE 2010

Ankida Ridge 2010 Chardonnay

Harvested Aug 29 & Sept 1, 2010

Brix 21.9 and 23

100% neutral French oak

13% alcohol

3.36 and 3.45 pH

0% residual sugar

48 cases produced

First on the nose is pear, citrus, acacia flower, opening on the palate to hazelnut, tropical fruit, a hint of lemongrass and a wet slate minerality. A vibrant, long finish carries the minerality.

Pair with lightly spiced seafood, poultry, vibrant summer salads such as Chesapeake Bay Blue Crab Salad with a Tarragon, Chervil and Citrus Oil Dressing.

SOLD OUT!

Review our Chardonnay Wine Club Insert for more details and recipes!

Ankida Ridge Chardonnay 2010

Ankida Ridge 2010 Pinot Noir:

Harvested Aug 11 and 27, 2010

Brix 23 and 26

25% new French oak, balance neutral French oak

14% alcohol, 3.49 and 3.76 pH

0% residual sugar

92 cases produced

First on the nose is heavy black cherry, followed by strawberry and sandalwood. The taste of dark fruits of wild blackberry and raspberry blending with tobacco and black tea create complexity in the mouth. A round, full body with balanced tannins reflects the warm 2010 vintage. A long, cherry finish lingers in the mouth.

SOLD OUT!

Review our Pinot Wine Club Insert for more details and recipes!

Ankida Ridge Pinot 2010