We always enjoy spotlighting one of our wines in our Wine of the Month series. However, this month we’re particularly excited, because we’re featuring a BRAND-NEW wine. For the first time ever, we’re releasing a Viognier!
Pronounced Vee-ohn-yay, this white grape is commonly associated with the Rhône region of Southern France, where it first became prominent. After being almost eradicated by the bug phylloxera and the damage caused by World War I, it has seen a resurgence in the last two decades, with plantings increasing in both France and many regions around the world, including Australia, South Africa, and the United States.
In the Rhône, it is commonly blended with the region’s other white varietals, Marsanne, Rousanne, and Grenache Blanc – another grape we know well at Stone House! It is also not uncommon to see Viognier blended with one of the Rhône’s main red varietals, Syrah, particularly in the Côte-Rôtie AOC. This blending of a small percentage of white wine into a majority red wine serves to lighten and lift the red wine’s flavor and aroma.
Viognier traditionally makes a dry wine that is very aromatic, with floral notes and hints of stone fruit, like peach and apricot. The naturally small-yielding nature of Viognier can also lead to big flavors.
For our 2018 Viognier, we sourced the grapes from the Russian River Valley of Sonoma, a slightly warmer region than the Rhône, enabling us to produce a more full-bodied version of Viognier.
It was fermented in both a concrete egg (69%) and stainless steel (31%). The egg shape of the concrete fermenter is not just for fun! The narrowing at the top of the tank forces the CO2 that is created and released during fermentation back down into the wine, essentially stirring it. This helps the yeast to move freely through the wine and not get compacted, ensuring they complete the fermentation in a healthy and timely manner.
The wine was then aged unoaked, sur lie for 10 months. Sur lie translates to “on the lees,” with lees consisting primarily of the dead yeast cells remaining after fermentation and leftover, solid pieces of grape. Aging a wine on its lees helps to create a smooth texture, as lees impart a creamy note to wine.
The result was a wine with pure, subtle aromas reminiscent of apricots and white flowers. The palate is long, rich, and delicious, finishing with an alluring freshness.
We hope you’ll come in this June and give our newest wine a try!