Mae’s Vineyard is owned and managed by Herb Quady of Quady North (see below for a link to my review of the Quady Cab Franc).
The plot is organically farmed, and its loamy clay and marine sediment sit atop a substrate of granite (hence Division’s name for this bottling). Division uses a pied de cuve technique for the primary fermentation, harvesting and culturing native yeasts from the site. Picking was done in two stages and vinified separately, with a small portion of whole cluster. The later pick reposed on skins in concrete fermenters for a month before pressing. The wine was then aged in French oak.
Youthful and taut, it has a nimble trace of winter berries, winter mint, cracked pepper, and cranberries steeped in mountain air. The body is lean and sinewy but not too skinny, with chewy coffee tannins and a finish that feels cooling and serene: juniper, juniper berry, strong black tea. Very primary, and maybe not made to age, but a couple of years in bottle will add filigree. Serve it now with peppery charcuterie, roasted or slow-smoked pork, pepper-rubbed steak, aged cheeses.
12.3% abv | $30 (sample) | 100 cases made