2006 Viognier
Monticello
Composition: 100 % Viognier Harvest Date: September 29th
Vineyard Source: Mt. Juliet Vineyard pH: 3.45
and Ivy Creek Farm Vineyard in
Charlottesville
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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