2006 Viognier

Composition: 100 % Viognier                                             Harvest Date: September 29th

Vineyard Source: Mt. Juliet Vineyard                            pH: 3.45
and Ivy Creek Farm Vineyard in

Fermentation: Stainless steel, long cool                           Acidity: 5.65 grams/Liter
Fermentation at 55º F to retain freshness

Aging: 9 months in stainless steel                                    Sweetness: Dry             

Comments: Lately, Viognier has become the ‘cult’ wine to produce in Virginia. Much like its home in the Pyrenees region, the grape attains unparalleled complexity. Tropical smoothie best describes the aromas as the juice ferments. Some of that characteristic remains with coconut and lime notes and a full bodied and rich texture in the wine. Our Viognier pairs great with seafood and creamier pasta or poultry dishes.

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