McPherson Cellars - The Queen Viognier Skin Fermented
Tasting Notes: White flowers, tropical fruits intertwined with citrus pith, bitter almond and a creamy texture.
What do you get when you pair one of DC's hottest restaurants focused on natural wine with a classic UC-Davis trained winemaker from the Texas High Plains?
Sarah Thompson, co-owner of Queens English Restaurant just loves Kim McPherson's Rhone and Spanish styled wines from Texas. One fateful evening at her restaurant over several bottles of wine she implored, "Kim, you really should make a skin-fermented white." His response in his good 'ol Texan drawl, "Oh, Sarah, I make classic wines. I don't do that cloudy stuff." 3 bottles of wine later, well after 1 am, "Oh Sarah, you can have anything you want, I'll make it for you." And thus, the Queen was born.
Wild yeast skin-fermented Texas High Plains Viognier. 11-day skin contact followed by 4 months aging in neutral French Oak on lees with full malolatic fermentation. Aromas of white flowers, tropical fruits intertwined with citrus pith, bitter almond and a creamy lemongrass finish. This is a fresh and vibrant orange wine, that begs you to take another sip...and another...and another.....