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Wine Details
Price:
Description:
Despite our protestations to the contrary, we Americans are well known for our love of the sweet stuff. French drinkers
of viognier in the first half of the last century were a similar lot, as much of the Condrieu made prior to WWII was
either sweet or sparkling. And why not? Certain grapes readily lend themselves to being made as dessert style wines
or sweet apéritifs including viognier, whose signature descriptor is a rich violet fragrance. We have adapted the traditional
technique used for vin de paille whereby grapes are left after picking to desiccate and concentrate of beds of straw prior to
pressing. Here we have placed the clusters in raisin trays to dry for 12 days in the vineyard before pressing. This yields a more
tawny, bottom-toned wine than the format employed for vin de glacière.
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