This skin fermented Viognier has a slight orange color, a textured tannic structure and outstanding aromatics. Intense peach and apricot aromas and flavors. A truly unique wine!
The grapes are destemmed and gently crushed into an open-top oak puncheon and then fermented on the skins like a red wine. This imparts a slight orange color, a tannic structure and pronounced aromatics. During fermentation, daily punch-downs occur for three weeks until pressing. Malolactic conversion occurs during the aging period in neutral oak barrels. This ancient wine making technique is
used around the world, but is often associated with Georgian wines made from Rkatsiteli. Their unique nature has caused a resurgence of orange wines based around a wide range of white grape varieties. We recommend serving this wine at “cellar” temperature, around 60 degrees Fahrenheit.
Viognier, Monticello, Virginia