Winemaker Notes
Critical Acclaim
All VintagesThe 2019 Viognier Reserve is unoaked, dry and comes in at 13.1% alcohol. This is still making my mouth pucker a little, thanks to the big finish. It's spicy and crisp, with a hint of mint and nice aromatics. It's a little slight in mouthfeel, but the rest is fairly aggressive, with big aromatics and power on that finish and rather impressive. Overall, I liked this a lot. As always, this has proven it can age, but I'm not sure you will get any great reward for holding it more than a year or so. For one thing, there isn't much concentration, although the structure is excellent. It also drinks great now, and that indeed is a hint worth paying attention to. It is worth leaning up for the moment.
Diversity of landscape, terrain and climate make Virginia one of the most exciting American wine producing states today. Its viticultural history reaches as far back as 1607 when early settlers made the first wine from indigenous American grapes.
Thomas Jefferson imported the first French varieties to Virginia and grew the Vitis vinifera species (the European species), though not with great success.
Today, however, increased knowledge and optimal vineyard management techniques bring prosperity with a great number of diverse varieties. Virginia’s varied landscape has created seven distinct AVAs (American Viticultural Areas).
Encouraged by an enthusiastic state government, fine wine production in Virginia continues to flourish. The state achieves success with a variety of wine types and styles including sparkling wines, Bordeaux Blends, Nebbiolo, Chardonnay, Viognier and less common whites like Petit Manseng and Vermentino.
Full-figured and charmingly floral, Viognier is one of the most important white grapes of the northern Rhône where it is used both to produce single varietal wines and as an important blending grape. Look for great New World examples from California, Oregon, Washington and cooler parts of Australia. Somm Secret—Viognier plays a surprisingly important role in the red wines of Côte Rôtie in the northern Rhône. About 5% Viognier is typically co-fermented with the Syrah in order to stabilize the color, and as an added benefit, add a subtle perfume.