2019 Wessex Hundred
Viognier
Winemaker Notes:
I believe this Viognier to have the classic elements of a
pineapple upside cake in conjunction with a lemon cream pie. In addition to these sweet treats there is
some apricot, plum, mandarin orange, grilled pineapple, and a berry
mixture. On the palate these fruits come
forward along with a pleasant tea character and some flowers. The finish is well balanced, lingering with a
cake-like creaminess and a bright acidity just poking through.
Vintage:
Starting with a mild winter we rolled into an early spring. In late March we started seeing temps in the
70’s with just a few cooler days to follow.
The spring conditions led to excellent fruit set and ultimately a
bountiful crop. The summer, for Virginia,
was very mild with only a few days of hot humid conditions. The Autumn was particularly dry with warm
days and cool nights. From mid-September to early October we experienced very
little rain which is invaluable for maturing grapes. I believe the 2019 vintage to be the best I
have experienced in Virginia for my tenure here.
Blend
100% Viognier
Harvest
The Viognier was harvested on 03 September 2019 at 24.9
Brix, 4.28 pH and .415g/L TA.
Vineyard Source:
Wessex Hundred,
Williamsburg, VA
Fermentation
The Viognier fermented for 17 days in stainless steel with Rhone
4600 Yeast.
Aging
7 months in 91% stainless steel tanks and 9% Acacia Wood.
Bottling Date
7 July 2020 – 492 cases
Release Date
Technical
Information
14.7% Alc
3.64 pH
6.25g/L TA
0.075 RS (dry)
