Viognier Reserve 2024
$ 22.00Planted 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
Although Viognier is grown in limited volume in several disparate viticultural regions of the world, the prototype of everyone’s expectations for the wine is set in and around Condrieu, in the northern Rhône Valley, where it is customarily fermented in oak barrels, passed through malolactic fermentation, and aged for 6 to 24 months in oak. A warm growing region emphasizes the fruit’s inherent melon-like, floral, and viscous qualities, which are naturally enriched further with these winemaking techniques. This is the style we, ourselves, adopted in our original vintages, and with success if resemblance to Condrieu is accepted as a guide. Indeed, the judges at the 1999 Virginia Governor’s Cup competition remarked privately to us, if our 1997 Cabernet Franc had not carried the day, the 1998 Viognier would have done.
But after our first three vintages, we suspected we could discover more in our fruit than these methods allowed – more nuances in the aromatics, more refreshment on the palate – and with our restrained approach, we discovered several unexpected facets of this grape. This meant a shift to stainless steel, for fermentation; an avoidance of malolactic fermentation; and vitally important, a cool, 9-12 month aging and stirring on the lees in stainless steel.
This approach affords a wine which is a more elegant, more diversified asset in the hands of any culinary enthusiast, than has traditionally been expected of Viognier, and 10 years of vitality in finer vintages. Now our Viognier is listed in fine restaurants from Copenhagen and London to Miami and Chicago, as sommeliers appreciate its unmasked, natural complexity. Its food-partnering range is expanded, even as its own character is better articulated; and it is a leading exponent of the style of our house.
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.
VINTAGE FACTORS
OUTSTANDING VINTAGE 5.0
Cellar life 10 yrs
A unique growing season. Bud-break started March 29, earlier than average. Spring brought mild temperatures and some gentle rain. Two frost nights caused minimal damage. The bloom phase was somewhat disrupted by rains in early June which resulted in a lower fruit set, generating beneficial looser clusters. Summer kicked in with alternating warm and hot days, mild and cooler nights. A pattern of lacking rain set-in starting June 10 and ended August 12 when Tropical Depression Debbie gifted us with 1.72” of much-appreciated rain. Yet, during the drought period, we wisely irrigated 40 of our 170 acres of vines, specifically those parcels of younger vines (3-5yrs) and a few older ones with low water retention. Meanwhile, older parcels with higher water retention adapted perfectly to the drought. The ripening proceeded very well. Harvest started in early-August to end on September 16 just ahead of heavy rain that protracted for sixteen days. All varietals were picked at optimum and delivered very fragrant, intensely aromatic and fresh white wines. The red varietals showed deep color, rich aromas and dense, elegant tannins. A textbook vintage with a combination of characters from the 2009 and 2010 vintages. Some wines from this harvest will be shown at celebratory parties for our soon-to-come 50th Anniversary of the Estate.
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, 0.61