The centuries old vin de paille method used to produce this wine has yielded a concentrated and long lived dessert wine.
Monticello American Viticultural Area
2006 was the quintessential Virginia vintage. There were no problems with early Spring frosts, we experienced a hot mid-summer and dry conditions persisted through the harvest season. Ripening occurred at a beneficial pace and produced high quality, age worthy wines.
Made with 100% Viognier, this wine is produced with dried grapes in the traditional vin de paille (“straw wine”) style. The drying process occurs in small vented lugs for three weeks before pressing. During drying, water is evaporated from the berry to increase the concentration of sugar. The grapes are pressed around 31 Brix and the wine ferments and ages in French oak barrels.