CHENIN/VIO'08

> CHENIN/VIO'08

CHENIN/VIO'08

2008 CHENIN BLANC/VIOGNIER Blend
Wilson Vineyards, Clarksburg

Clarksburg is the ideal climate for Chenin Blanc and Viognier due to the warm days and the cool evenings, from the marine influences of the Sacramento River and its tributaries. 70% of the blend was slowly fermented in Stainless steel at an average fermentation temperature of 49°F while the other 30% was fermented in older French Oak barrels. The wine did not undergo any malo-lactic fermentation and was aged Sur Lies for 7 months.

Light golden straw color, intensely fresh guava nectar, jasmine and honeysuckle aromas are the generous offerings of this unique blend. The palate quite clearly expresses a purity in acidity which is attributable to the wine’s majority contributor; Chenin Blanc. This acid profile is balanced deftly with appealing apricot flavors, texture and light rose pedal musk that can be derived only from Viognier. The palate is left with crisp green apple acidity, the nectary goodness of Peach/Apricot with an intermittent honeycomb finish. This wine is a marvelous accompaniment to fine goat cheese dishes like tarts, baked goat cheese over a mesclun of greens and champagne vinaigrette and small thin crust aged goat cheese pizzettas, with sun dried tomatoes of course. It is an excellent aperitif, favorite summertime sipper and Sunday brunch staple.

Vinum Cellars is a small California Winery well known for producing wines of the highest quality. The grapes are selected from premium coastal and cool climate growing areas within California. The wines are made by hand in small batches to allow the varietal character of each wine to express itself.
Winemakers
Richard Bruno
Chris Condos

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