Torii Mor Cote d'Mor Viognier 2009

Winemaker's Notes:

The Viognier was crushed and the clusters pressed on September 22. The juice was inoculated with D7 yeast and fermented for 4 weeks in a stainless steel tank. No malolactic fermentation was allowed. The wine was cold stabilized and sterile filtered at bottling in March.

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Color: White
Varietal: Viognier
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Torii Mor Winery:
At Torii Mor, we strive to create premium quality, handcrafted wines that reflect the earthbound qualities contained within every grape.  We believe in the enjoyment of intertwining life and wine and seek to capture the spirit of this philosophy in the wines we create.  Winemaker, Jacques Tardy, creates wines based on the Burgundian principles of refinement and elegance. ... Read more
At Torii Mor, we strive to create premium quality, handcrafted wines that reflect the earthbound qualities contained within every grape.  We believe in the enjoyment of intertwining life and wine and seek to capture the spirit of this philosophy in the wines we create.  Winemaker, Jacques Tardy, creates wines based on the Burgundian principles of refinement and elegance.  This is done through attentive management in the vineyard and minimal handling in the cellar, to create wines that truly express their individuality. Read less
Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe

Member Reviews for Torii Mor Cote d'Mor Viognier

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Snooth User: VegasOenophile
20275912,195
4.50 5
08/29/2010

Sourced form the Sierra Foothills, CA. Nose of honeysuckle, lavender and spice with a floral note that's sweet and enticing. Crisply acidic notes on the palate of florals, white peach, honeysuckle and white flowers. Some black pepper, a touch of nutmeg and cinnamon. - Tasted at winery 8/17/10



Tasting Notes:

The 2009 Viognier has an aroma that is rich with a mix of honeysuckle, lavender and spices, such as black pepper and dry cooking herbs, with a floral note that is sweet and inviting. The flavors display crisp acidity as the fruit and floral notes of white peaches, honeysuckle and white flowers take over. A spiciness brings the flavors to a crescendo with black pepper, nutmeg, a touch of cinnamon, and dry herbs. All of these flavors culminate into a very long finish. The texture is rich and oily with a very light & sweet creaminess.

The Viognier was crushed and the clusters pressed on September 22. The juice was inoculated with D7 yeast and fermented for 4 weeks in a stainless steel tank. No malolactic fermentation was allowed. The wine was cold stabilized and sterile filtered at bottling in March.

213 cases produced.

Wine Specs:

Alcohol: 13.7% pH: 3.22
Sugar: 0.2 grams per liter Total Acidity: 0.63 grams per liter

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