La Crescent grapes from Vermont’s Sunset Vista Vineyards require specific winemaking approaches to balance their high acidity and aromatic potential. Here’s our structured guide to crafting a balanced, consumer-friendly white wine:
Primary Considerations
Harvest Timing
- Target window: Mid-September to early October, when Brix reaches 22–25° (pH ~3.1, TA ~11–14 g/L tartaric acid)14.
- Key considerations:
Yeast Selection
- Lallemand QA23 Enhances peach/apricot esters at 55–58°F (13–14°C); low nitrogen demand4.
- Lalvin 71B Reduces malic acid by ~30%, softening acidity3.
- SVG/C Emphasizes tropical fruit notes; moderate TA reduction3.
Malolactic Fermentation (MLF)
- Recommendation: Avoid full MLF to preserve citrus/tropical aromas5.
- Partial MLF option: Conduct 10–20% conversion to lower acidity without introducing buttery diacetyl5.
Oak Integration
- Neutral oak chips: Use lightly toasted chips for 2–4 weeks to improve protein stability (56% haze reduction) and add subtle vanilla67.
- Alternative: Ferment in neutral barrels for 1–2 weeks to reduce bentonite needs6.
SO₂ Management
- Crush 50 ppm KMBS to inhibit wild microbes4.
- Post-Fermentation 25–30 ppm free SO₂; adjust based on pH (lower pH requires less)4.
- Bottling 35–50 ppm free SO₂; add potassium sorbate if residual sugar >1%4.
Additional Considerations
By prioritizing aromatic yeast, restrained oak, and precise SO₂/sugar balancing, Sunset Vista can highlight La Crescent’s signature peach, citrus, and floral notes while achieving a crisp, approachable profile.

Citations:
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