®
Phone: 1.88.CUVEE (28833)
|
Phone: 1.88.CUVEE (28833)
|
|
© 1999 - 2012 Amalie Robert Estate, LLC |
2009 Our Muse Viognier
Our Muse is Estate grown Viognier. This variety is at first lush and playful. Richness on the palate leads to a sense of enchantment. Lest you be confused, Our Muse is at the same time stiff in the spine and not to be taken whimsically. Viognier is the traditional white wine from Condrieu in the Northern Rhône valley of France. This variety develops beautiful and delicate aromatics with a rich unctuous mouth feel when grown in Oregon’s cool Willamette Valley. Among our 30 acres of Pinot Noir, we have planted just 0.41 acres (594 vines to be exact) of Viognier. The wine was fermented at cool temperatures in a very small stainless steel fermenter to retain its delicate aromatics, and did not undergo malo-lactic fermentation. Viognier is a wine that rewards enjoyment upon release, much like your inner child. A wine well suited for immediate gratification, and who wouldn’t like a glass of that after a long Jet Blue flight? The Vintage: The 2009 vintage is revealing exceptionally aromatic and balanced wines. A very temperate growing season provided the typical vineyard events right on schedule. Our degree days came in at a very moderate to cool 2,072. Harvest was leisurely as we had little concern for rains or compromised fruit. Harvest began on October 5th and concluded with the Syrah and Viognier on the 22nd. Please follow this link to learn more about the vintage: http://www.amalierobert.com/Julian_calendar.htm Tasting Notes: Platinum in the glass tattletales the sun ripened skins and fully developed aromatics that await. White flowers and honeysuckle are alluring and beckoning. The palate is unctuous, saturating and unrelenting with tropical jack fruit, mango and guava, and at the same time steeled with minerality. The transition to the lingering finish is seamless and evokes a longing to make another memory. 22 cases produced. Suggested Food pairings: Often times, Viognier is most appreciated as an aperitif. However, a Dungeness crab stuffed ravioli in garlic Alfredo sauce garnished with smoked paprika and capers is an inspiring experience. |
