After years of missing one of our favorite wines in the lineup, BOE’s Viognier is BACK! Our version is beautifully unusual, because of the cooler climate in which it’s grown than is typical for this grape. It’s full of ripe melons, nectarines, passionfruit, white flowers, lime, grapefruit, stoniness, and chamomile, instead of being oily and almost syrupy like many of its hot-weather cousins. Our wine also has an acidity to hold up this Viognier straight, which not only makes it a great food wine, but will also enable it to mature into elegance. Just ask any of our lucky customers about how the 2007 and 2008 Viogniers kept going…
North Fork of Long Island
First, grapes were crushed and the juice allowed a few hours of skin contact. Fermented in-tank at a cool temperature, then the new wine was allowed to sit on its lees in-tank for a few weeks to extract maximum aromas and enhance its prolonged finish. All winemaking was done in stainless steel. No malolactic fermentaion to retain crisp, mineral driven flavors.
Viognier can work as an apertif wine, dinner wine, or if you’re feeling adventurous, as a dessert wine when paired with goat cheeses or a savory dessert course. For the main event, try it with pork, blue fish, mussels, chicken with herbs de Provence, salads, and general lighter fare.
Cara Enteles, “Dill Blossom’s” ©2014 sdphotography.net