In this age of the digital race for attention, Midland is a quiet exercise of focus and quality of technique. Our hope is that in the pursuit of good work, there’s an audience to sustain a venture such as ours. This is not a five year plan. These are the first years of a family business designed to follow generations into the future.
Therefore, our approach to winegrowing is progressive yet precise, and we hope to walk the line between skillful and unexpected. Our wines will evolve over time as we learn more, as the world changes, and as we change.
These offerings represent the work of our hands, and of past hands, building for longevity, so that future hands may continue and improve upon this work.
The wine is highly aromatic with black and white pepper and violets, giving it a Syrah-like feel. With moderate alcohol, it can take a chill in the summer, but it also has structure from tannin.
The lack of rain in 2019 combined with our cooler nights in the valley gave us a dry Riesling that is absolutely ripping with acidity. We elected to allow the wine to go through full malolactic, somewhat rare for Rieslings, and even then the acid remains prominent and important to the wine.
Barrel fermented without inoculation in 3rd use, 500L French oak. This wine is built on two picks, one early to preserve the acidity. The wine was aged on its lees for 16 months, the final five in stainless steel barrels. The result is savory orchard fruit punctuated with beeswax and fresh baking bread.
Our take on Petit Manseng is unique in that we do full malolactic, age the wine on the lees for 22 months, and bottle unfiltered. The fermentation spanned 20 months, where the yeast populations grew and declined over the course of three distinct periods.
We incorporated 25% whole cluster to compliment the inherent black and white pepper character of the grape. It aged until unfiltered bottling in used 500L French oak puncheon barrel. The result is medium bodied, layered, and distinctively aromatic.
A classically styled dry Riesling with just under 3 g/L RS. Co-fermented with 4% Petit Manseng without inoculation in neutral wood and aged in stainless steel. The aromatics recall wildflowers in a theoretical mixed-tree field of peach, pear, apple and apricot. On the palate the wine is dry, focused and finishes clean.
We picked relatively early in 2018 to preference freshness and fruit integrity, and as a result we adjusted our fermentation approach to be lighter and less extractive. Herbs and smoked tea accentuate the lacy red fruit and subtle structure. Aromatic presentation that moves with grace and poise across the palate.
The laser of the bunch. Focused, mineral and piercing in the way that feels good.
How long will this age? We are going to find out.
69% Riesling and 31% Petit Manseng fermented together without inoculation.
Bread making day meets autumn orchard visit. Barrel fermentation tempered by the acidity of the Shenandoah Valley.
Fermented without inoculation in one-year-old 300-liter Austrian cooperage and aged on lees for 15 months.
Spicy, herbal and shrouded in dark fruit that is grounded by the aromas of a rocky woodland floor. Graceful and persistent.
75% Cabernet Franc and 25% Blaufränkisch fermented together without inoculation.
Bittersweet, aromatized, fortified digestif wine that is labeled as aperitif to appease the federal government.
Born of a mother that reaches back to 2007. Meaning this has every vintage from 2007 to 2017.
What are the grapes? All of the grapes. Over 20 different herbs, botanicals and bittering plants provide the aromas and flavors.