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Vinum Cellars Chenin Blanc/Viognier 2011

Chenin Blanc from California
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    Winemaker Notes

    This noble Chenin Blanc blend is pale in color, yet exhibits all of the classic Chenin Blanc attributes: high natural acidity, pretty apricot nectar and clove scents throughout. This intense cuvee is almost perfumed and exquisitely concentrated. The palate is juicy with generous undertones borrowed from the small addition of Viognier which express itself as: peach and apricot nectar, jasmine and clover honey.

    This is a refreshing summer wine which suits a wide variety of food: Thai with earth and slightly spicy emerald curries and pad thai dishes, wild Salmon, Cuttlefish or Day Boat Scallops with basil mashed potatoes and curried cauliflower. Our favorite deck, patio and hot tub sipper.

    Blend: 85% Chenin Blanc, 15% Viognier

    Critical Acclaim

    Vinum Cellars

    Vinum Cellars

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    Vinum Cellars, , California
    Vinum Cellars
    Winemakers Richard Bruno and Chris Condos first met while students at UC Davis, bonding over their love for Chenin Blanc and other obscure grape varietals. They established Vinum Cellars in 1997 with their first vintage of Chenin Blanc and since then have expanded production to include different varietals from multiple California AVAs.

    Their philosophy is that winemaking begins in the vineyard and thus they value their strong relationships with top California growers in key locations. The duo has long-standing relationships with growers in Napa, Sonoma, Clarksburg, Monterey and Paso Robles.

    One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simply to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

    Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese. These tend to be big, bold, and modern in style, often with noticeable new oak, and sold at super-premium prices.

    Tuscan Blends

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    DWDVINUMCHVIO_2011 Item# 118001

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