Stonington Vineyards Connecticut Wineries - Groton Winery, Wine making

1-800-421-WINE
523 Taugwonk Rd - PO Box 463
Stonington, Connecticut 06378
E-mail: info@stoningtonvineyards.com
Phone: 860-535-1222
Fax: 860-535-2182

VINEYARDS AND VINEYARD PRACTICE

We believe that the soils and microclimate of our vineyards are particularly suitable for growing the varieties of grapes we have selected. The vineyards are strongly influenced by the proximity to the Atlantic Ocean and Long Island Sound, a few miles to the south. Ocean water temperatures create a maritime microclimate similar to that in Bordeaux.We believe that low yields tend to enhance the varietal character of the grapes and improve the quality of the resulting wines. In most years, the vines are cluster-thinned to 2 ½ to 3 tons per acre.

At harvest, all of Stonington’s vineyards are hand picked to optimize quality.

Stonington has approximately 6 ½ acres of Chardonnay and 3 ½ acres of Cabernet Franc.

Our vines are sourced from a premier nursery, Mori Vines, Inc. in Niagara-On-The-Lake, Ontario, Canada.

Stonington Vineyards Winemaker, Mike McAndrew, follows the Burgundian tradition of winemaking. Stonington Vineyards Chardonnay is fermented and aged in French and American oak barrels sur lee for about 10 months.

The Seaport White is fermented in stainless steel tanks allowing the wines to be fruity and crisp. The Vidal Blanc is produced by first allowing the wine to ferment to complete dryness in the stainless tanks and then age for 7-8 months in older oak barrels, lending a toasty, smokey quality to the fruity Vidal with a crisp citrus finish.

Southeastern New England Appelation In 1985, the Bureau of Alcohol, Tobacco, and Firearms (BATF), the federal agency responsible for regulating wineries, approved an application to establish the first viticultural district in the Eastern United States. Each appelation must demonstrate commonly basic soil and climatic characteristics for the area, (defined as "terrior" or "microclimate").

The Southern New England appelation starts in the west, from East Haven, Connecticut and comprises a narrow band of shoreline east to the Connecticut - Rhode Island border; continuing eastward to include all of the Rhode Island coastline; the southeast coast of Massachusetts, including Cape Cod and the islands of Martha's Vineyard and Nantucket. This area has similar soils )loam over glacial alluviums/till), growing days, annual rainfall and stable seasonal temperature gradients that are strongly influenced by the ocean waters.

Winter temperatures, at Stonington, are much milder than those found just miles inland, and conversely, summer temperatures are lower - averaging 76 degrees. This results in a long, cool, consistent growing season.

WINERY AND WINEMAKING

Winery

Stonington Vineyards erected its winery in 1988/89, building it into the hillside so that the main winery floor is below grade to maintain stable cellar temperatures. A computer-controlled refrigeration system was installed and connected to five interior stainless steel fermentation tanks. We have 16,000 gallons of stainless fermentation capacity.

For barrel fermentation of Chardonnay and finishing (aging) Chardonnay, Vidal Blanc and Cabernet Franc, SVI maintains an inventory of French and American white oat wine barrels.

Winemaking

The winemaking practices used by Stonington Vineyards are derived from the traditional methods of France, and adapted to the particular requirements of Connecticut. By the traditional methods used in the Cote d’Or in Burgundy, wines are made from a single grape variety, such as Chardonnay. The Company believes that these methods of winemaking, although requiring a substantial amount of hand labor, produce the most satisfactory results in terms of the finished wines.

Stonington’s commitment to tradition and quality in wine production is exemplified by its use of French oak barrels for fermentation and aging its Chardonnay. The Company imports French oak barrels made to its specifications as to wood type and toasting levels by various Tonnelleries (Mercier, etc). Stonington Chardonnay wines are fermented, undergo malo-lactic conversion and aged sur-lees for 11 months in a combination of new and used barrels while the red wines (Cabernet Franc), after fermentation either in stainless steel tanks or in small open-topped bins are aged from 12-18 months in predominately new barrels.

The other varietal and proprietary wines are produced in computer-controlled stainless steel fermenters at lower temperatures to capture their distinctive varietal character.

None of the wines are pasteurized and chemical additives are used infrequently – and then, in minimum quantities. The Company has a well-equipped winery laboratory using modern equipment and techniques to monitor juice and the progress of each wine through all stages of the winemaking process.

The Company uses imported bottles, which are closed with the finest grade of imported cork, which are branded with Stonington’s name and logo.

Bottling of wine occurs about three times a year and requires five employees for sparging, filling, corking and capsuling each bottle by hand. The wine is labeled, using pressure-sensitive high quality digital press labels.

2007 Cabernet Franc- NEW RELEASE!

Abundant forward aromas of dark berries and currants with hints of tobacco & leather, a backbone of soft tannins and a clean lingering finish.

Price per bottle $20.99

Case price $252.00
Discounted price per case $227.00