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Ursa Vineyards Viognier - Hidden Mesa

Availability: In stock

$22.00
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Quick Overview

Fermentation starts in a stainless tank, then finishes in barrel for a deeper structure.  While fermenting in barrel, we do battonage once a day. Because of this process, the wine shows sur lies characteristics in the nose, with a yeasty aroma followed by peaches and white flowers. The peachiness continues in the mouth with toast from the barrel fermentation.

This wine has a crispness that lends itself well to spicy or Asian fusion style foods.

Vineyard: Hidden Mesa Vineyard
Harvest Date: August 26, 2015
pH: 3.53
TA: 6.2 g/L
RS: 0.0
Alcohol: 13.7%
Oak: Partial barrel fermentation in neutral French oak.
Cases produced: 300



For more Information about Ursa Vineyard wines, Click HERE

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    Details

    Ursa Vineyards Wine Online

     

    Fermentation starts in a stainless tank, then finishes in barrel for a deeper structure.  While fermenting in barrel, we do battonage once a day. Because of this process, the wine shows sur lies characteristics in the nose, with a yeasty aroma followed by peaches and white flowers. The peachiness continues in the mouth with toast from the barrel fermentation.
    This wine has a crispness that lends itself well to spicy or Asian fusion style foods.

    Vineyard: Hidden Mesa Vineyard
    Harvest Date: August 26, 2015
    pH: 3.53
    TA: 6.2 g/L
    RS: 0.0
    Alcohol: 13.7%
    Oak: Partial barrel fermentation in neutral French oak.
    Cases produced: 300


    This is our 2015 Viognier,
    this comes from Hidden Mesa Vineyard. Hidden Mesa is a little vineyard down in Jackson Valley.


    The vineyard produces about three tons per year, And we buy all the fruit from that vineyard that is produced from that vineyard, so we are the only winery producing wines from Hidden Mesa. Hidden Mesa is essentially dry farmed, so very small berries, very intense flavored wine. Typically we will bring it in, crush it, cold settle it out for a couple days, then we will move it into stainless and start the fermentation. Once the fermentation gets going then we move it into barrel.

    So its essentially barrel fermented Viognier. The fermentation typically takes two to three weeks fermentation in barrel. We use neutral French barrels, and it is aged on the lees. Once the wine is in the barrel for a while it starts to pick up some character from those lees, it gets a little bit of a creamier mid pallete from the lees contact that it gets. It will typically be in barrel nine months/ten months, then we pull it out and bottle it.

    It's not your typical cloying Viognier, its a little more sophisticated, more complex I should say. You’re going to get some honeydew… and a little bit of the floral… kind of a magnolia. Typically fairly fruit forward, but a denser mid-pallet and long finish.

     

    Ursa Vineyards Wine Online…and it gives it a little bit of a French feel. They do that a lot. Once we put it in barrel to finish the fermentation, we do what you call a ‘batonage’ or a stirring. We stir up the lees, it floats up. It's also moving around because it's got some thermal movement with the fermentation, and adds a little bit of body to our whites and a little bit of yeasty characteristic. It gives it a little more sophistication than just a straight fruit its just a different style. We do that with our Chardonnay and Viognier.

    Should I be able to taste a bit of the yeast?

    It’s there. Its coming across as a toastiness to it. But the toast is not coming from the barrel because the barrel is neutral French, its coming from the yeast that’s been stirred up. And because its also dry, you’re getting lot of that perfume-ness... and it might feel like it has some sweetness to it.

     

    For more Information about Ursa Vineyard wines, Click HERE

    For more information about Greg and Deborah Click HERE.

     



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