GOLD MEDAL AND BEST IN CLASS CONSUMER CHOICE WINE AWARDS, SACRAMENTO, CA 2015


WINEMAKING / TASTING NOTES
This is the original Catherine’s Blend from way, way back in 2005, a blend of vignoles and traminette, two grapes that go together like peanut butter and chocolate.  So why change Catherine’s Blend if it’s so good?  Simple, in the mid 2000’s the traminette vineyard simply got hammered.  First, it was crown gall disease.  Second it was lightening.  Just to keep traminette on the wine list, we brought in traminette from another regional vineyard, but that was a disaster.  Our terroir, which encompasses everything subtle nuance about our location and grape growing methods, just produced better traminette than we could source.

In 2013, we reintroduced this blend but this time named it Serendipity.  We didn’t make nearly enough as it sold out in 3 months.  In 2015, we made more, sent it out to California’s Consumer Choice Wine Awards competition and won Best in Class White Blend, thus beating everyone with our own Indiana grown grapes.

Due to inventory issues, we simply cannot have this gem of a white on the wine list 24/7/365, but we were able to bottle a substantial amount in Dec 2020.

Endless mineral and insanely complex fruit flavor delights the senses.  A little natural residual sugar provides a nice little back-end sweetness that’s a pure joy.  This is the closest wine we make that resembles the northeastern Alsace, France wines.   Try it today, and tell us what flavors you experience!

Adding sugar to sweeten wine is a common, traditional practice in the United States, probably originating from the home winemaker scene.  At Turtle Run we explored scientifically to see if there is a difference between arrested fermentation wine, the way Europe and Turtle Run do it, versus sugar added to wine, the American way.  First, wines with sugar added have half of their sweetness provided by glucose.  Arrested fermentation wines have little to no glucose left behind as the yeast seem to prefer to consume glucose before metabolizing fructose into alcohol.  Because fructose is far more sweeter than glucose and because arrested fermentation wines have less alcohol, we can drop our calorie count by over 50% over sugar added wines.  Because many more maladies to humans are tied to the over consumption of glucose, such as diabetes, hypertension, inflammation and cancer growth, we think our pain in the rear method of wine making provides a better product for the consumer. And arrested fermentation wines have a clean, refreshing aftertaste, not a cloying, syrupy sugar aftertaste.


WINE SPECS
Vintage: 2019 and 2020| Varietal Traminette and Vignoles
Vineyard Designation:  North East, PA and Indiana Uplands Pfeiffer Vineyard
Acid 0.79| PH 3.37| Alcohol % 11.10% | Residual Sugar 2% | Glucose Grams 0 | Grams Sucrose 0 | Grams Fructose 5 | Calories from Fructose per bottle 15
Aging exclusively in stainless steel

Price: $16 per bottle

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