Skipstone Makenas Vineyard Viognier 2009

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  • 2009

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Tasting Notes:

This wine has an elegant and seductive aroma that creates an instantaneous connection. Immediately harkening to summe...

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User Reviews for Skipstone Makenas Vineyard Viognier

Winemaker's Notes:

The goal for our Viognier is to have the wine taste much like the fruit does on the day of harvest. Picking begins at first light so as to have the fruit delivered and processed in the winery as cold as possible thus preserving its character and integrity. The whole clusters of Viognier are loaded into the press and a very gentle ‘cremant’ cycle is applied while Winemaker Philippe Melka tastes the juice as it leaves the press. When the first signs of coarseness are noted, pressing is complete. This keeps the juice yield low, but delivers the finest quality ‘free-run’ to ferment. To preserve the freshness of the Viognier, we believe the best approach is to avoid oak usage. Fermentation, both primary and malolactic, and aging is done in 75 gallon stainless steel “barrels” or casks. The fermentation period for this wine was very controlled and long, lasting six months. Once the wine began to clear, lees stirring, or batônnage, was used to further develop creaminess and texture.

Tasting Notes:

This wine has an elegant and seductive aroma that creates an instantaneous connection. Immediately harkening to summer days, a gorgeous bouquet of quince, white currents and honeysuckle makes the wine’s introduction. A complete and balanced experience on the palate is created through a ballet of stone fruits like juicy white peaches and apricots, mandarin and naval orange citrus then augmented with a hint of wet stone minerality. The wine displays a rich, round and vivacious mouthfeel achieved through sur lees aging and the fruit intensity inherently found in this special portion of the Skipstone Vineyard. This wine is named for our oldest daughter and embodies carefree summer days and her lovely youthful enthusiasm.

The goal for our Viognier is to have the wine taste much like the fruit does on the day of harvest. Picking begins at first light so as to have the fruit delivered and processed in the winery as cold as possible thus preserving its character and integrity. The whole clusters of Viognier are loaded into the press and a very gentle ‘cremant’ cycle is applied while Winemaker Philippe Melka tastes the juice as it leaves the press. When the first signs of coarseness are noted, pressing is complete. This keeps the juice yield low, but delivers the finest quality ‘free-run’ to ferment. To preserve the freshness of the Viognier, we believe the best approach is to avoid oak usage. Fermentation, both primary and malolactic, and aging is done in 75 gallon stainless steel “barrels” or casks. The fermentation period for this wine was very controlled and long, lasting six months. Once the wine began to clear, lees stirring, or batônnage, was used to further develop creaminess and texture.

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150 cases produced.

Aged 17 months in Steel.


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