With the 2013 vintage in the rear view mirror, its time to prepare for the Spring bottling season. Before the wines are bottled up, each wine must pass through a series of filter pads to ensure microbiological stability and clarity. Most wines will run through at least three different sized pads, starting with a coarse filter, then a tighter one and so on, until they are "bottle ready". We traditionally start bottling Atwater's trio of sweet wines, including, Catawba, Niagara and Chancellor. Next up this year will be Dry Rosé made from Cabernet Franc, then Chardonnay, a blend of tank, barrel and skin fermentation. An old Atwater favorite, Vidal Blanc is returning, and for the first time Atwater is bottling two estate-grown single-block Rieslings! And that is just the beginning, keep checking in to see and read what else is coming down the pike! Think Spring!
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