2009 Viognier Reserve

Winemakers Notes:

After 24 hours of chilling, the fruit was whole cluster pressed and transferred to tank for settling with no additions of any kind. Juice was racked off into barrel and allowed to ferment naturally which was completed after 10 weeks.
 Sulfur was added to prevent the onset of secondary fermentation, after which the barrels were topped off and matured on the gross lees for 10 months.
 Prior to bottling the barrels were racked and blended in tank. The wine was protein and cold stabilized after which the wine was sterile filtered and sulfur adjusted to 35ppm free.
 Bottling took place July 28th, 300 cases bottled.
Typical aromas of honey suckle mangos and bright yellow fruits.
The palate is a lot more vibrant than previous years, with higher acidity balanced by subtle flavors of cantaloupe, Asian pears and green apple.
This wine will continue to improve over the next 2-3 years in bottle but has enough acidity to warrant cellaring for up to 5 years. 
Gold Medal – Virginia Governors Cup

Blend 100% Viognier
Analysis: Alcohol 14.1%
R.S 0.1%
P.H 3.28
FSO2 35ppm
TSO2 95ppm

Skin Contact None
Yeast Natural Fermentation
Fermentation Neutral French oak barrels
Lees Aging 10 Months on gross lees
Harvest Date September 5th – September 11th 2009