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Viognier Reserve2017

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.

 

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Year

2017

Cellar Life

7yrs

We were fortunate to enjoy a fine growing season in 2017. This 20th consecutive harvest under our viticulturist Fernando Franco rewarded us with a beautiful crop. The season started with an early bud-break followed by ideal gentle Spring rains, which supported a good bloom for the clusters. The early Summer was warm, although never becoming hot, and the grapes ripened with good speed. We started harvesting in perfect conditions with Moscato on August 8th, and finished on October 8th  with Cabernet Sauvignon. All varietals showed great character, making this harvest reminiscent in style to 2007 and 2014, among the best we have experienced.

Atlantic Seaboard Wine Competition 2018 Gold Medal, Best in Class
Critics Challenge International Competition 2018 Gold Medal
Winemaker Challenge International Competition 2019 Gold Medal
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, 0.62%

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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