The international wine periodical, Wine Enthusiast, has published the Editors’ annual roster of 100 Best Wines, worldwide, selected from among the 24,000 wines tasted in the previous 12 months. One wine from Virginia was on their list, and one Viognier — our 2017 Reserve. After this vintage’s Double-Gold Medal at the San Francisco Chronicle Competition, and the Atlantic Seaboard Competition’s Best in Class ranking from Canada to the Deep South, Wine Enthusiast’s recognition was not a shock, but it was certainly sufficiently an honor, for us to indulge some serious celebrating on your behalf, with one of our most versatile and appropriate wines for holiday feasts.


Through this December 31st, the price of Viognier Reserve 2017 in our Tasting Rooms and online wine shop did not go up, it went down, from 21.99 to 19.99 per bottle, still with the benefit of the standard discount and free shipping for cases sold to Virginia.

At the same time, we have placed this beautiful expression in Viognier on Palladio Restaurant’s celebration menus for Christmas and for New Year’s Eve. Here, Chef Spencer Crawford’s food pairings only begin to portray the range of this vintage. As a selection for Christmas, the wine is presented with seared North Carolina tuna, with roast fingerling potatoes, oil cured black olives, frisée, red onion, capers and preserved lemon. On New Year’s Eve, it is served with scallops and trout caviar mousseline, with fried salsify and lemon crème fraîche. No one should hesitate do this at home, but we warmly encourage you to join us for these occasions. Please reserve, at (540) 832-3824.


 

The Tasting Note from Wine Enthusiast’s contributing editor Fiona Adams reflects our long-established style. Loads of fresh lemons are delivered on a bed of white flowers to make up the aroma. Ripe lemon and calamansi take on a lightly pithy edge on the palate, which is loaded with juicy acidity and crushed minerals. White pepper tones linger on the long, juicy finish.

Since our first Viognier vintage in 1997, our approach is to conduct fermentation and aging in stainless steel tank throughout, allowing prolonged lees contact while avoiding malolactic fermentation. This rewards the grape’s ready adaptability to our terroir with a distinctively vivid capture of its promise. Every review we’ve seen of our Viognier vintages since 2000 has emphasized effusive, elegant aromatics and fine follow-through on the palate. This grape’s bold response to our soil and techniques has directly inspired the cultivation of the dramatically successful Vermentino and Fiano, and we are delighted to celebrate Viognier’s achievement in these beautiful wines as well. May your holidays let them shine for you.