2021 Vennell Viognier
The Vennell Viognier is new to our extensive offering of white wines, and it received a score of 92 Points from Wine Enthusiast.
The StoryThere are always stories behind the winery and the wines. Our winery was named for our founders' grandmothers, Bella and Grace. For the Viognier, Vennell is a family name. Charlie's middle name came from his paternal grandfather, Jesse Vennell. Jesse was a talented and successful furniture designer for several well regarded manufacturers like Kittinger and Klingman. The Vennell heritage is English and French, and a family member immigrated to America from France in the early 1700's. Charlie's grandmother Esther Vennell, was a proud member of the Daughters of the American Revolution.
Winemaker Tasting Notes
This Viognier has a light straw in color, and exhibits notes of honesuckle & ripe melon as the wine opens. The wine's mouth feel is soft with lovely viscosity. It explodes across the palate with a slight tart flavor. As you might hope, the finish is long & juicy, and just begs for another taste.
Grape to bottle
Harvested from the Tumbas Vineyard, the Vennell Viognier was whole-cluster pressed and settled overnight in a stainless tank. The next day, the wine was racked off its lees into four new French Oak Puncheons (132 gallon barrels).
Initial fermentation of the wine took approximately ten days. Secondary malolactic fermentation took place next, and this provides the creamy tones that improves the viscosity and balances it with acid. Next, bâtonnage, a process of stirring the fine lees in the barrels back into the wine, was performed for six weeks. After aging in the French Oak Puncheons for three months, the wine was filtered and bottled.
For winemaking, there are two types of lees; the first are gross lees which are discarded, and second are fine lees that are used in the batonnage process and during aging. Gross lees are filled with the unwelcome debris like skins, seeds, and stems. Fine lees include the silky sediment composed of dead yeast cells. During batonnage, these yeast cells break down into nano-proteins that help bind tannins and refine the wine.