 |
|
Wine Details
Price:
$22.00 per bottle
Description:
Viognier is a white varietal that makes luscious and heady wines. In Condrieu, an appellation in the northern Rhone Valley, it is the primary grape grown. Viognier made a big splash among many California wine producers in the early nineties, but many wine drinkers have not fully appreciated Viognier’s wonderful flair for pairing with alternative foods and times. The 2002 vintage of Thornton Viognier is a stylistic departure from previous vintages produced. In short, prior vintages were typically vineyard blends of Viognier from several Temecula Valley growers, and exclusively fermented in older, more neutral French oak barrels. In 2002, the Viognier grapes were harvested solely from Luttgens’ Family Vineyard. Picked at their peak of ripeness, the grapes were whole cluster pressed to gently extract the juice. The juice was then cold fermented in stainless steel until it was almost dry. At this time, it was racked into new French oak barrels where the fermentation completed and the wine aged for complex nectarine, white peach and citrus aromas that are inherent in Viognier. Changing the winemaking technique helped to develop and enrich the fruit character and make this wine an exciting alternative to Chardonnay.
|
|
Varietal Definition
Viognier:
The most acclaimed white wine grape from France's Rhône Valley, Viognier is a highly aromatic varietal, with a flavor profile that could include peach, apricot, nectarine, lichee, musk and flower blossom. The heady perfume of this varietal is one of its trademarks, although its flavors are sometimes problematic in matching with food. However, it does well with lobster, crab and moderately flavored fish. Use it as an apéritif as an alternative to Chardonnay. The "Rhône Rangers" in California have done an excellent job promoting this varietal.
|
Chardonnay:
Chardonnay is by far the most widely planted grape crop in California and dominates California’s cooler, coastal, quality wine regions. The natural varietal ‘taste and smell’ of Chardonnay is surprisingly unfamiliar to many wine drinkers, as its true character is often guised with dominating winemaking signatures. Chardonnay’s rather subdued primary fruit characteristics lean toward the crisp fruitiness of apples, pears and lemon, but the variety’s full body is capable of supporting a host of complementary characteristics, such as oak, butter and vanilla. Regardless of what is the appropriate style for Chardonnay, the varietal continues to dominate vineyard plantings in every corner of the world. Close attention to clonal selection has made this broad geographic and climactic range of Chardonnay viable in thoughtful viticultural hands.
|
|