McPherson Cellars - The Queen Viognier Skin Fermented

McPherson Cellars - The Queen Viognier Skin Fermented

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? The Queen!

Sarah Thompson, co-owner of Queens English Restaurant 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, "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.

Kassandra McPherson grew up in a winemaking family. Her grandfather Clinton ‘Doc’ McPherson was elbow-deep in Texas wine from the very beginning, a pioneer spreading the gospel of the High Plains with every bottle. Today, my family’s McPherson Cellars makes the kind of ‘classic’ West Texas wines.

White flowers, tropical fruits intertwined with citrus pith, bitter almond and a creamy texture. This is a fresh and vibrant orange wine, that begs you to take another sip

Poultry, Fresh Salad, Shellfish Cocktail

About the Winemaker

Kassandra McPherson grew up in a winemaking family. Her grandfather Clinton ‘Doc’ McPherson was elbow-deep in Texas wine from the very beginning, a pioneer spreading the gospel of the High Plains with every bottle. Today, my family’s McPherson Cellars makes the kind of ‘classic’ West Texas wines.

Tasting Notes

White flowers, tropical fruits intertwined with citrus pith, bitter almond and a creamy texture. This is a fresh and vibrant orange wine, that begs you to take another sip

Pairings

Poultry, Fresh Salad, Shellfish Cocktail