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Viognier Reserve2016

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

2016

Cellar Life

7yrs

Total yields were adversely impacted by April frosts and heavy rains through June. Even so, we undertook customary manual crop reductions to produce the highest quality fruit. We were rewarded by weather of ideal fruit development in the final two months of the season. From early August and extending deep into September, the vineyard enjoyed lavish sunlight, heat, and dry conditions. The whites show beautiful aromatics, refreshing acidity, and fine structure for aging, especially in Viognier.

Atlantic Seaboard Wine Competition 2017 Gold Medal, Best in Class
Critics Challenge Wine Competition 2018 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, 13.5%
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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