price per bottle $21.99
Exceptionally articulate varietal expression of Viognier, relying on none of the clichés of its production in hot-climate growing regions. Avoidance of all barrel and malolactic fermentation, yet with extended aging on lees in stainless steel, captures a generous concentration of subtropical aromas and flavors of inherent volume and aging potential, presenting a firm, ample, harmonious structure for pairings overlapping but also beyond Chardonnay’s range, such as lean meats or fish enriched with fruit sauces or balsamic infusions, foie gras, and earthy roasts of game birds.
Vintage Factors:
2007 was an especially outstanding vintage in our whites as well as in the reds. This Viognier has impressive concentration and vitality.
Vinification:
100 percent Viognier fermented in stainless steel at 68 degrees F for 10 days, 12-14 months lees aging, stainless steel. No malolactic fermentation.
Analysis:
13.4% Alcohol
0.4% Residual Sugar
0.68% Total Acidity
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.
Optimum Drinking:
Very approachable immediately, the wine will enjoy aging 4 to 5 years at least.
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
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