The Rose family has been operating their farm on the outskirts of La Crosse, Virginia since the 1850s, but back in 2003 they decided to change things up a bit by planting 22 acres of vinifera and hybrid grape vines. The inaugural vintage was released in 2007. Now up to 24 acres, the fruit makes its way into a modern, gravity fed winery for a vinification. Total annual production is 5000 cases. Winemaker Justin Rose is experimenting with wild yeast ferments, and keeps the SO2 levels on all his wines to a low 28-30 ppm. This entry level white from the Roses is a cheerful little blend of 70% Vidal Blanc fermented in stainless steel and 30% Chardonel, 15% of which was fermented in stainless and 15% in neutral French oak. This is a fun little wine, not too serious, but dry and zingy enough to hang with on your back porch with snacks and lighter fare. Really good with Caprese salad!
