Innocent Thoughts

May 31 2018



We found an ancient seabed below Enchanted Way Vineyard!

Greeting from Enchanted Way Vineyard!

Construction crews digging the foundation for our new winery building discovered fossilized clams that are evidence of the ancient seabed that lies beneath our beautiful estate. What, you might ask, does this have to with vines and wines? This is actually a reassuring sign for the types of wines (especially Chardonnay) that Mark wants to create here at our Estate Vineyard in the coming years.

The type of sedimentary soils that we have planted our 15 acres of Pinot Noir and Chardonnay might very well have kinship to the famous region of Chablis in Burgundy. The region is known for having fossilized oyster shells riddled throughout their limestone, and gray marl soils, and known for one of the greatest expressions of the Chardonnay in the world.

When looking at the ways soil type can affect the growth of vines and the resulting character of the wines made from them, two major factors are key; nutrients & water. Volcanic soils are positively charged and therefore can hold onto water and nutrients that give the vines a much easier go at growing in our climate. Sedimentary soils on the other hand, do not have the same charge and do not the cater to the vines' need for water and nutirents whenever they want them. The stress for water and nutrients makes the vines tough and hardy and the resulting wines often have a great acidic tension and depth to them that is especially evident in white wines like Chardonnay. Freedom Hill Vineyard also has very old sedimentary soils that impart an elegant acidity and minerality to the Chardonnay & create amazing aromatics in our Pinot Blanc. Our Chardonnay perfectly compliments fish dishes like sauteed red snapper, while our Pinot Blanc shouldn't be without rich shellfish dishes.

One of Mark's goals with Enchanted Way Vineyard is to create distinctive single vineyard Chardonnays that showcase the site that we have chosen as our new home. We are all counting down until the vines come of age!

Cheers!

Matt Ash

Tasting Room Manager


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