Viognier Reserve2015

21.99

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Viognier Reserve

Planted widely now in many regions of Virginia, Viognier evolves so vividly in our Piedmont terroir that we were the first to abandon oak and malolactic fermentation to reveal the complexity within its warm climate sultriness, and the vitality of middle palate sustaining its floral opulence. A wine of full body and adaptability with game as well as the traditional pairings of fish, shellfish, poultry and Asian cuisine.

 

Featured Profile

Discovering more in Viognier

Year

2015

Cellar Life

7yrs

A single, light frost at the outset of the season inflicted minor crop losses, but thereafter a pattern stabilized as one of moderate rain, and daytime temperatures never approaching hot ranges. In the crucial last 6 weeks of the growing season, from early September to mid-October, we enjoyed a period of consistent high pressure, with clear blue sky, warm days and cool evenings. The whites bear a refreshing profile, higher than average acidity a gift of the cooler season, in turn yielding extravagantly fragrant aromatics.

San Francisco Chronicle Wine Competition, 2017 Silver Medal
International Eastern Wine Competition, 2017 Gold Medal
The Wine Advocate, 2017 90 Points
San Diego International Wine Competition, 2017 91 Points, Gold Medal
jamessuckling.com 92 Points
Fermentation In stainless steel at 68ºF for 10 days, no malolactic fermentation
Aging On the lees in stainless steel for 8-10 months
Composition Viognier 100%
Analysis Alcohol, 13.0%
Residual Sugars, 0.2%
Total Acidity, 0.65%

Food Pairings

Venison scaloppine in Viognier and lemon juice

Pan-fried blue crab cakes & braised mushrooms

Sea scallop gratin in cream sauce with fresh basil

Tasting Notes

Absence of oak aging combines with extravagant lees contact and exclusion of oxygen in stainless steel to protect and concentrate welcoming aromatics and luscious flavors, fine for cellaring. Juicy and bright pear, passion fruit, and hints of citrus on a gently herbal frame.

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