Deep Water Vineyard - (July 2017) All the wines are made
from the muscadine grape variety
We started with the
whites, the first of which, called Low Tide, made from the scuppernong variety
Tara, was dry like a pinot Grigio with a nice grape aroma, similar to a
Riesling with a mild fresh-brewed tea taste. The Magnolia, made from the scuppernong
variety Carlos, was supposed to be the sweetest of all the wines. It is Jesse’s, the new winemaker and owner,
first wine to be bottled (all others are from the previous winery owners). It started
off with a nice peach aroma and tasted liked it was fortified with brandy. As
it warmed up, I got notes of apricot, but I think the alcohol amount is
higher than expected.
The red wines started with
the Deepwater Blend, a blend of the Noble and Ison varieties of muscadine. The initial
aroma reminded me of church wine, but it changed to bing cherry as in
aerated. It also started with a mild fruit flavor and changed to bing cherry
flavors over time. I also thought this one had more alcohol than expected.
The Lowcountry Red, made from the Ison variety, was the drier of the red wines. It was balanced with a nice mild color and plum flavors. High Tide, made from
the Noble variety, was darker in color and tasted more like church wine though
not as sweet with plum and dark fruit flavors.
After tasting the wine, we
were able to taste the juice that starts the entire process. We were able to
try Tara for the white, which also had the fresh-brewed tea flavor, and Noble
for the red.
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