After the warmest winter in Vermont history, the vines awoke just a bit earlier than normal but managed to avoid spring frost–a welcome correction from the devastating year prior. A very wet 2023 left plenty of water in the soil for the vines to get a quick start, growing vigorously in an otherwise warm, dry spring. Perfect weather during bloom and, perhaps, the vineyard’s determination to get back to growing grapes led to an excellent fruit set. Summer brought heat and humidity and, with it, disease pressure, making timely canopy management critical. In late August began a stretch of perfect weather with almost no rainfall until the end of September, allowing us to pick at peak ripeness all month long and into October. The 2024 vintage will be remembered for its abundance of fruit and for its wines of power and richness.

Planted in 2006 and trained to GDC trellis, our five precious rows of Frontenac Blanc sit in a sheltered corner of the Lower Vineyard where cool air settles and drying breezes struggle to reach. This requires us to be extra attentive when picking, carefully sorting in the vineyard to bring only the best fruit into the winery. If any variety can thrive in what may be the most difficult location on the farm, leave it to Frontenac Blanc.

Block: Lower Vineyard (just five precious rows)

Soil: Silty clay

Vine Establishment: 2006

Training System: Geneva Double Curtain

Farming Practices: Regenerative

Harvest: Handpicked into small lugs to avoid crushing.

Fermentation: 100% flextank. Indigenous yeast. Pressed whole cluster and fermented dry with partial malolactic.

Aging: 9 months in flextank

Harvest Dates:‍ ‍Sep 28 - Oct 1

Composition: 100% Frontenac Blanc

Alcohol: 13.8%

pH: 3.20

Titratable Acidity: 9.0 g/L

Residual Sugar: 0 g/L

Cases Produced: 32