Torii Mor Cote d'Mor Viognier 2009

MSRP: $20.00
4 5 0.5
Add
1 review
+My Wines

My Wines

Save in My Wines

Add to Wishlist

My Cellar

List It
Edit

Vintages


Add a vintage

Tasting Notes:

The 2009 Viognier has an aroma that is rich with a mix of honeysuckle, lavender and spices, such as black pepper and ...

Read more...
  • There are currently no submitted critic scores.
  • + Wine critic

    Submit a Critic Score

    Score:

    Name of Critic:

    Close

Sourced form the Sierra Foothills, CA. Nose of honeysuckle, lavender and spice with a floral note that's sweet and enticing. Crisply acidic notes... Read more

Set your rating:
Save

Examples: Value Wine, Would Recommend, For the Cellar, Etc...

User Reviews for Torii Mor Cote d'Mor Viognier

Add your review
Snooth User: VegasOenophile
20275912,199
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


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.

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.

Photos for All Vintages

+ Add Image

213 cases produced.

Chemical Analysis:

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

Best Wine Deals

See More Deals »

Viognier Top Lists








Snooth Media Network