Silver Medal Winner – Finger Lakes International
A well-balanced blend of the fruit-forward Viognier grape anchored with the subtle and firm structure of Chardonnay. 80% tank fermentation, and 20% barrel fermented and aged, with partial Malo-lactic fermentation. Well textured with balanced acidity and a lingering finish. This extremely versatile wine will pair well with many foods, but you might try it with Crab Ravioli.
Aromas of dried apricot, Bartlett pear, and honeysuckle. Flavors of candied pear, peach and almond
Heavy shale and limestone slopes with south/southeast aspect between 1000'-1200' elevation. Dry farmed using sustainable practices.
The Chardonnay and Viognier lots were fermented and aged separately in tanks with gentle lees stirring to add richness to the wines. The lots were then blended together in tank 1 month prior to bottling
2015 was a good vintage in Virginia with consistently warm, dry weather throughout the growing season. The fruit came in with good phenolics, and balanced chemistry. Whites were picked about 2 weeks earlier than previous years, but with optimal ripeness.
Food Pairing Notes