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Viognier: Poetry Bottled at Raylen Vineyards

This wine was a media sample from Raylen Vineyards

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Raylen Vineyards Viognier chilled perfectly at 50 – 55 degrees fills my glass with a beautiful pale straw color.  The glass sweats just slightly as I put it to my nose and get a hint of honeysuckle.  Pulling the glass back, I give it a good swirl and repeat.  This time the floral aromas burst from the glass with apricot and peach on the palate.  Still being fairly new to the “white wine world”, I was pleasantly surprised at the tart but yet sweet taste of this wine.  Even though the humidity here can cause problems for the fruit, Steve Shepard, winemaker at Raylen Vineyards, does a great job with Viognier.

A light wine, Viognier almost became extinct a few years ago.  In the late 1960’s, there was approximately only 40 acres planted in the Northern Rhone Valley of France and that was it – world-wide!  Thankfully, somebody thought to bring this fruit forward grape to the United States where it is grown and appreciated from California to Virginia and North Carolina.  In California Viognier is basically used as a blending wine to bring out the aromas of Chardonnay, but in both Virginia and North Carolina it is bottled as a stand-alone grape.  Although Viognier can be temperamental, our long, hot, humid summers give the grape ample time to hang on the vine, achieving the perfect ripeness for harvesting.

 The Raylen Vineyards Viognier  pairs really well with foods that are mildly spicy: Thai, Black Beans and Rice, grilled chicken or a pasta Alfredo.  This 2010 Viognier can be drank now or layed down for a couple of years.

Varietal: Viognier        Alcohol: 12.5%                     Price: $15.00

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1 Comment (+add yours?)

  1. Karyn Howard
    Feb 06, 2012 @ 11:21:13

    The Viognier is always one of my favorites. Thanks for such lovely comments about our wine. I appreciate it.

    Reply

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