In the vineyard Wellington practices sustainable agriculture. They use a blend of organic and traditional farming practices that promote healthy vines and a healthy environment. Their new, irrigated vineyard blocks have permanent cover crops in order to help replenish the soil and to provide habitat for beneficial insects and spiders. The old, dry-farmed blocks are still cultivated (with a pre-W.W.II Allis-Chalmers model M crawler), in order to retain soil moisture. Sulfur dust, used for millennia to control powdery mildew, is the only thing that we ever put on the vines; fortunately they never need insecticides.Winemaking is custom tailored to each small lot of grapes (typical lot size is less than four tons). There are no standard practices other than utilization of the utmost care in handling grapes and wine. All wines are aged in small oak barrels, clarified by racking and are bottled either unfiltered or with minimal filtration. Their oak barrels are currently
90% French, 10% American.Aromas: white flowers, almonds, green apple, and a burst of lemon on the midpalate.
Body: Medium
Color: Straw Yellow
From their website: Roussanne is a variety that has been grown in the Northern Rhône appellations of Hermitage, Crozes-Hermitage, St. Joseph and St. Peray for centuries. A century ago, White Hermitage was consid
ered the best white wine in France. Many producers of Rhone variety whites are making “Chardonnay wannabees” – big, fat wines with lots of new oak. At Wellington Vineyards we produce Marsanne, Roussanne, and Sauvignon blanc with minimal new oak, so that the true character of the grape variety shines through.Eat with: goat cheese sampler, selections of local & imported artisan goat cheese, seasonal fruit & baguette
Website: http://www.wellingtonvineyards.com/
