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OVERVIEW:
Viognier
has never been an easy grape to cultivate but our commitment to this varietal
began in 1983, when we were able to obtain 10 Viognier buds from the Experimental
Fruit Testing Station in Geneva, New York. From those buds we developed
a "mother block" of two dozen vines, and today we have a total of 18 acres
planted primarily on our Spring Valley property. The reason for the increasing popularity of this exotic white grape has never been clearer than in our current release. A long growing season allowed optimal ripening and yielded intensely flavored fruit that has been fashioned into a stunning wine. Floral aromas and flavors of orange blossom, honeysuckle, and white peaches end in a smooth, extractive finish that is especially complementary to all types of Mediterranean cuisine. |
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BLEND
& GRAPE SOURCES: 100% Viognier from our Spring Valley ranch (68%) as well as from estate vineyards in Yountville (25%) and Carneros (7%). |
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WINEMAKING
DATA: Grapes were harvested between August 30th and October 12th at an average 24.9° Brix, with 50% of the blend barrel fermented and given lees contact for six months, and 50% fermented in stainless steel tanks and barrel aged for six months in 3 and 4-year-old French oak. The wine was then blended and bottled in June, 2002. |
WINEMAKING
QUOTES:"It is worth remembering that one of the reasons for Viognier's traditional scarcity is that it is a fickle and very demanding grape whose cultivation and transformation into fine wine is no easy task . . . but those wines that shine most brightly do so with such compelling range and utter deliciousness that Viognier's rise to popularity and fashion is more than a simple and passing fad." |
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