Makena's Vineyard Viognier
|
2007 Skipstone Makena’s Vineyard Viognier
SOLD OUT - Please sign up on our mailing list to be notified of the new release.
Vintage
The 2007 growing season was one of the most even and moderate on record here at Skipstone. We experienced very few temperature extremes. Heat spikes, when they did occur, were short and manageable inevitably followed by nice cool-downs. This kept the vines in great shape and free of undo heat stress. If ever a year could be memorable by not being so, this was it. Just perfect conditions for growing great grapes. In Makena’s Vineyard, budbreak for Viognier occurred right on schedule in late March followed by ideal weather for flowering in June. Berry softening began in late July and veraison was complete by the end of the month. True to form, ripening conditions were very temperate allowing us to micro-manage our picking decision focusing purely on flavors. Viognier was harvested on September 10th under perfect conditions.
Harvest
Picking begins at first light. Our goal is to have the fruit delivered and processed in the winery as cold as possible thus preserving all of it’s character and the integrity of the grape skins. The whole clusters of Viognier are loaded into the press and a very gentle and detailed press cycle is used. All the while, Winemaker Andrew Levi is tasting the juice as it leaves the press and when the first signs of coarseness are noted, pressing is complete. This keeps the juice yield low, but delivers the finest quality. Levi believes that the use of new oak barrels is not the best approach with Skipstone’s Viognier in order to preserve the fresh, aromatic qualities of the grape. However, he loves sur lees aging for the mouthfeel qualities it delivers. Therefore, fermentation, both primary and malolactic, and aging is done in 75 gallon stainless steel “barrels”. The fermentation period for this wine was very controlled and long, lasting eight months. Once the wine began to clear, lees stirring, or batônnage, was used to further develop creaminess and texture. The wine was only racked off the lees as a final step in preparation for bottling. To preserve the character of the wine it was bottled unfined and unfiltered.
Wine
This wine has complex and beautiful aromatics. Right off, floral notes of jasmine and citrus blossom leave the glass. The fruits range from stone, peach and apricot, to citrus, navel and mandarin orange fruit and peel. Deeper, aromas of honey and roasted character can be found along with a hint of wet stone. A seductive wine in the nose that will develop great bottle bouquet over time. On the palate, the wine displays a rich, round and textured mouthfeel. This creaminess is due both to the sur lees aging and the fruit intensity found from the Skipstone Vineyard. Orange citrus flavors again dominate in the mouth with peach joining in on the long, creamy finish. This wine is a pure expression of the Viognier grape and tastes very much as the fruit does on the day of harvest.
Harvest Date:
• September 10, 2007
Varietal composition:
• 100% Viognier
Aging:
• Aged for 15 months in stainless steel “barrels”
Production: 100 cases<
Makena's Vineyard Viognier is sold to mailing list members only. Please sign up to be notified of its availability.
Vintage
The 2007 growing season was one of the most even and moderate on record here at Skipstone. We experienced very few temperature extremes. Heat spikes, when they did occur, were short and manageable inevitably followed by nice cool-downs. This kept the vines in great shape and free of undo heat stress. If ever a year could be memorable by not being so, this was it. Just perfect conditions for growing great grapes. In Makena’s Vineyard, budbreak for Viognier occurred right on schedule in late March followed by ideal weather for flowering in June. Berry softening began in late July and veraison was complete by the end of the month. True to form, ripening conditions were very temperate allowing us to micro-manage our picking decision focusing purely on flavors. Viognier was harvested on September 10th under perfect conditions.
Harvest
Picking begins at first light. Our goal is to have the fruit delivered and processed in the winery as cold as possible thus preserving all of it’s character and the integrity of the grape skins. The whole clusters of Viognier are loaded into the press and a very gentle and detailed press cycle is used. All the while, Winemaker Andrew Levi is tasting the juice as it leaves the press and when the first signs of coarseness are noted, pressing is complete. This keeps the juice yield low, but delivers the finest quality. Levi believes that the use of new oak barrels is not the best approach with Skipstone’s Viognier in order to preserve the fresh, aromatic qualities of the grape. However, he loves sur lees aging for the mouthfeel qualities it delivers. Therefore, fermentation, both primary and malolactic, and aging is done in 75 gallon stainless steel “barrels”. The fermentation period for this wine was very controlled and long, lasting eight months. Once the wine began to clear, lees stirring, or batônnage, was used to further develop creaminess and texture. The wine was only racked off the lees as a final step in preparation for bottling. To preserve the character of the wine it was bottled unfined and unfiltered.
Wine
This wine has complex and beautiful aromatics. Right off, floral notes of jasmine and citrus blossom leave the glass. The fruits range from stone, peach and apricot, to citrus, navel and mandarin orange fruit and peel. Deeper, aromas of honey and roasted character can be found along with a hint of wet stone. A seductive wine in the nose that will develop great bottle bouquet over time. On the palate, the wine displays a rich, round and textured mouthfeel. This creaminess is due both to the sur lees aging and the fruit intensity found from the Skipstone Vineyard. Orange citrus flavors again dominate in the mouth with peach joining in on the long, creamy finish. This wine is a pure expression of the Viognier grape and tastes very much as the fruit does on the day of harvest.
Harvest Date:
• September 10, 2007
Varietal composition:
• 100% Viognier
Aging:
• Aged for 15 months in stainless steel “barrels”
Production: 100 cases<
Makena's Vineyard Viognier is sold to mailing list members only. Please sign up to be notified of its availability.
Facebook
Twitter