Bottled: February 2015
Winemaker’s notes: May 2016
Our 2015 Viognier offers melon and apricot on the nose which is complimented by a rich palate reminiscent of honeysuckle and peaches. The Viognier fruit used to make this wine was grown in Tyro, VA. The fruit was whole cluster pressed to minimize skin contact in order to reduce the astringent character Viognier can suffer from. After cold settling, the wine was inoculated in tank and subsequently transferred to barrel for fermentation. After fermentation, the wine was racked and continued to age in barrel until December 2015.
Pair with grilled seafood topped with peach salsa and you won’t be disappointed. Enjoy now or lay down for 3-5 years.
Serving recommendations: 50-55°F