Troddenvale Sparkling Fruit Wine“A Dollop of Damson” ‘23

Description

Troddenvale Sparkling Fruit Wine “A Dollop of Damson” ‘23

This distinctively Virginian sparkling wine is a sophisticated co-ferment that blurs the lines between cider and wine, comprised of a precise blend of 42% apples (Harrison, Pomme Gris, Wickson, and Lambrook Pippin), 34% Vidal Blanc, 14% Traminette, and 10% Damson plum. The 2023 vintage was a standout season in the Allegheny Highlands, characterized by conditions that allowed for optimal ripening across different fruit types. Harvest began in early September with the Traminette, followed by Vidal Blanc, and concluded with the apple pressing in early October. The fruit is sourced from high-elevation sites ranging from 1,050 to 1,380 feet in Augusta and Rockingham counties, specifically Barren Ridge Vineyards, Bluestone Vineyard, and Dickie Brother's Orchard. These sites feature sandstone loam and Karst limestone soils, which contribute a distinct mineral undercurrent to the wine's structure.

In the glass, the wine displays a vibrant, energetic color, hinting at the skin contact provided by the plums and grapes. The nose is expressive and heightened, a result of the extended maceration, offering aromas of "crunchy" orchard fruit, crushed violets, and wild bramble berries. On the palate, this is a light-bodied, dry sparkler defined by a refreshing acidity and lively texture. Flavor notes of tart Damson plum and crisp green apple skin meld seamlessly with the floral, aromatic spice of the Traminette, culminating in a zesty, clean finish that speaks to the mountain air of its origin.

Troddenvale adheres to a philosophy of transparency, utilizing regenerative and organic farming practices to ensure the health of their ecosystem. In the cellar, the winemaking is low-intervention, relying exclusively on native yeasts for fermentation. The grapes were foot-trodden as whole clusters; the Traminette underwent a two-week maceration to extract aromatics, while the Vidal Blanc saw a brief overnight soak. Both were then pressed with the apples into neutral French oak puncheons. The wine was finished using the traditional method, resting on its lees for four months before being hand-disgorged, with zero sulfur dioxide added at any stage.

This sparkling fruit wine is an inspired choice for elevated American comfort food. It pairs beautifully with crispy fried chicken and waffles; the wine’s piercing acidity cuts through the rich fat of the chicken, while its fruit-forward profile complements the sweetness of the maple syrup. It would also serve as an excellent partner to a pan-seared pork chop with apple sauce, bridging the savory meat and the fruit accompaniment. While this small-production cuvée has not been scored by major critics like Wine Advocate, it is celebrated among industry insiders for its innovative approach and terroir-driven quality, representing exceptional value in the natural wine category.