Vinification notes: Grapes were hand harvested at optimal maturity then gently whole cluster pressed to stainless steel tank. The juices of the Viognier and Marsanne were blended for fermentation and aging in the concrete egg, as well as the Acacia puncheon. The Viognier contributes the classic floral notes, fruitiness and a thick (almost slightly oily) texture, while the Marsanne add’s some additional layers and flavors of spice, nuttiness, and more/different notes of ripe stone fruits.
The Egg (75% of the fermentation and aging), contributes to a tiny bit of “minerality,” accentuates natural varietal flavors and aromas, and contributes more volume and mouthfeel (the egg shape allows for continual suspended yeast and natural “batonnage”). The remaining 25% was fermented and aged in a new Acacia wood puncheon (about 130 gallons – around 2x the standard barrel size with less surface area and wood impact), with French Oak heads- this barrel contributes additional volume and mouthfeel from the Acacia wood, as well as heightened expression of floral aromas and flavors. The French oak heads add some sweet and spicy notes, and a very subtle toasty note interwoven into the experience.
Naumes Family Vineyards is excited and proud to release our first Rogue Valley Viognier – one of our favorite white varietals produced in Southern Oregon. We are also excited to present the Concrete Egg fermentation and aging – coupled with the beautiful puncheon, for a very unique and rich Viognier.