Cassis
Varietal: Organic Black Currants from the “Farm Between” in Jeffersonville Vermont.
Alcohol %: 15%
Residual Sugar: 4%
PH: 3.2
Total acidity: .75 TAR
Production Process: After harvesting the black currants are sorted by hand and washed to free the fruit of any leaves. Then the currants are lightly crushed and pumped to an open top fermentor. The fermentation is a very robust one, extracting lots of color and tannin to build a powerful wine. After primary fermentation we run a malo-lactic to soften the wine and create more middle palate in the wine. The final stage of the Cassis is barrel aging in Tonnilier French oak.
Tasting notes: Cassis is very high in tannin with port like qualities, and hints of raspberry and plum.
Medals:
2006 Amenti del Vino Wine Society, Big E International Wine Competition
2007 International Eastern Wine Competition
2005 Indy International Wine Competition
Tasting notes: Cassis is very high in tannin with port like qualities, and hints of raspberry and plum.
Gold Leaf
Title: Gold Leaf Maple Dessert Wine
Vintage: a three year process, vintage is always three years prior to bottling date
Varietal: made from Northern Spy apples and A-dark maple syrup
Alcohol %: 16%
Residual Sugar: 4%
Production Process: At Boyden Farm we have been producing maple syrup for four generations. It was only natural that we would produce a dessert wine made from our estate maple syrup. We traveled to Italy were they produce Vino Santo and met with producers to acquire production technics for Gold Leaf. The fermentation consists of 45% maple syrup and 55% Northern Spy Apple cider. Fermented cold for up to nine months ensures a beautiful maple flavor. Once clarified we age Gold Leaf for two years in Tonnelier French Oak barrels, rounding out the wine while adding hints of vanilla.
Tasting Notes: Gold Leaf is a meledy of apples and maple with undertones of vanilla and coconut.
Medals:
2004 International Eastern Wine Competition
2007 International Eastern Wine Competition
2002 Indy International Wine Competition
2003 Atlanta International Wine Summit
2007 Indy International Wine Competition
Vermont Ice
Varietal: Le Crescent
Alcohol %: 15%
Residual Sugar: 15%
PH: 3.0
Total Acidity: .9 TAR
Production Process: Vermont’s first Ice Wine created from LeCrescent Grapes. The production of Ice Wine is a constant struggle. The grapes are left on the vine covered with nets into December. Our harvest takes place when the grapes are frozen, temperatures have to be in the mid to low 20s. By the time harvest takes place many of the grapes are gone. However, the grapes that are left are very ripe many with botrytis. Grapes are pressed under enormous pressure in a reinforced customized press, as the grapes thaw we capture a very thick must, (juice). We start pressing at 46 brix, the density of the must, and stop at 38 brix. Most Ice Wines press at only 35 brix. Our climate here in the mountains allows us to make an Ice Wine that is higher in sugar content and higher in alcohol than most. Vermont Ice has a residual sugar of 15% but maintains a liveliness that is unsurpassed created from the acidity of the LeCrescent grape. This acidity is directly related to our cool climate and early deep freeze.
Tasting Notes: Vermont Ice has concentrated flavors of apricot, green apple, and pears.
Medals
Silver Medal 2006 International Tasters Guild Wine Competition
Gold Medal 2006 Indy International Wine Competition
Vermont Ice Red
Varietal: Frontenac
Residual Sugar: 15%
PH: 3.1
Total Acidity: .87 TAR
Production Process: Vermont Ice Red is the first red ice wine made in Vermont. We use our popular grape Frontenac, the same grape we use for our Big Barn Red, to produce this ice wine. The grapes are left on the vine covered with nets into December. Our harvest takes place when the grapes are frozen, temperatures have to be in the mid to low 20s. By the time harvest takes place many of he grapes are gone. However, the grapes that are left are very ripe many with botrytis. Grapes are pressed under enormous pressure in a reinforced customized press, as the grapes thaw we capture a very thick must. We start pressing at 46 brix, the density of the must, and stop at 38 brix. Most Ice Wines press at only 35 brix. Our climate here in the mountains allows us to make an ice wine that is higher in sugar and higher in alcohol than most. Although Vermont Ice Red has a residual sugar of 15% it maintains a liveliness that is unsurpassed created from the acidity in the Frontenac grape. This acidity is directly related to our climate and early deep freeze. We age Vermont Ice Red for six months in Tonnelier French oak.
Tasting notes: Vermont Ice Red has concentrated flavors of blackberry and plum with hints of oak.
Medals
(Medals and competitions pending)
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