100% Viognier, three week skin contact.
Amazing, floral apricot nectar.
First Virginia wine, and from the Monticello AVA. Fan for life, Good job, more please!
If I wasn’t being a host on T-Giving, would have been more involved and analytical.
“The grapes are destemmed and gently crushed into an open-top oak puncheon. During fermentation, a daily punch-down is performed for three weeks until being pressed off the skins. Malolactic fermentation occurs during the aging period in neutral oak barrels.”
100% Viognier, three week skin contact.
Amazing, floral apricot nectar.
First Virginia wine, and from the Monticello AVA. Fan for life, Good job, more please!
If I wasn’t being a host on T-Giving, would have been more involved and analytical.
“The grapes are destemmed and gently crushed into an open-top oak puncheon. During fermentation, a daily punch-down is performed for three weeks until being pressed off the skins. Malolactic fermentation occurs during the aging period in neutral oak barrels.”
Nov 27th, 2020
Monticello, Central Region, Virginia, USA
