This wine has a beautiful essence of stone fruit, specifically white peach, along with aromas of pear and white Spring flowers. It is creamy, dry, and round with palate-cleansing acidity, medium body and flavors of lemon.
These grapes were harvested from a cooler section of vineyard, at the bottom of a valley in Fair Play. This allowed the grapes to develop delicate fruit flavors and avoid over ripeness. We barrel fermented this blend of Viognier with a touch of Marsanne, in neutral barrels. The Marsanne imparted most of the creamy texture to this wine. Aging on the lees (the expired yeast cells that fall to the bottom of the barrel) imparted the remainder of the creaminess.
Baked Brie en croute with apricot jam. Chicken dishes such as roasted chicken stuffed with wild rice and dried apricot, would be delicious. Pad Thai and curries would be perfect for a more exotic pairing. Rich shellfish preparations like seared scallops, crab cakes or baked crab dips would pair nicely.
Aged in neutral oak barrels, on the lees, for six months.
87% Viognier, 13% Marsanne
107 cases produced
$24 per bottle