Viu Manent Viognier Colchagua Valley Secreto 2008

Previously available for: $15.59
3.32 5 0.5
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Winemaker's Notes:

Why Secreto? Because sneakily, although these are nominally varietals, they all contain 15% of other grape varieties....

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bold and flavorful. limes and pineapples and pears, touch of vanilla oh my. went great with teriyaki shrimp fried rice. Read more

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User Reviews for Viu Manent Viognier Colchagua Valley Secreto

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Snooth User: aronowm2
333343,705
3.50 5
06/30/2009

bold and flavorful. limes and pineapples and pears, touch of vanilla oh my. went great with teriyaki shrimp fried rice.


Winemaker's Notes:

Why Secreto? Because sneakily, although these are nominally varietals, they all contain 15% of other grape varieties. The whites have lovely flavour profiles; the Sauvignon has that bit extra tangy freshness and the Viognier is remarkably textured and vibrant at the same time. The reds are powerful, yet display interesting terroir notes. The Viognier is hand-harvested, the grapes being whole bunch pressed to tank and the juice cold settled for four days to remove solids. The juice is then racked and fermented in stainless steel tanks with selected yeasts at low temperatures (11 to14C). After the primary fermentation the wine is aged on its gross lees for 3 months to add complexity and texture prior to bottling. On the nose the Viognier displays lifted notes of ripe quince and pear. This is followed in the mouth by layers of fijoa, papaya and lemon-meringue pie over a bright, racy acidity imparting impressive structure and length. Enjoy with chicken accompanied by a rich sauce, duck, wild pork and selected mild soft rind cheeses.

Why Secreto? Because sneakily, although these are nominally varietals, they all contain 15% of other grape varieties. The whites have lovely flavour profiles; the Sauvignon has that bit extra tangy freshness and the Viognier is remarkably textured and vibrant at the same time. The reds are powerful, yet display interesting terroir notes. The Viognier is hand-harvested, the grapes being whole bunch pressed to tank and the juice cold settled for four days to remove solids. The juice is then racked and fermented in stainless steel tanks with selected yeasts at low temperatures (11 to14C). After the primary fermentation the wine is aged on its gross lees for 3 months to add complexity and texture prior to bottling. On the nose the Viognier displays lifted notes of ripe quince and pear. This is followed in the mouth by layers of fijoa, papaya and lemon-meringue pie over a bright, racy acidity imparting impressive structure and length. Enjoy with chicken accompanied by a rich sauce, duck, wild pork and selected mild soft rind cheeses.

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