2009 FLY GIRL WHITE

60% Viognier Blend
Airfield Estates

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WINE DETAILS
retail price: $12.00
club price: $9.60
available:Yes
cases:865
formats: 750mL
released:Aug 5, 2010
date profiled:Mar 18, 2011
region:Columbia Valley
AVA:Yakima Valley
vineyards:Airport Ranch
estate fruit:Yes
single vineyard: Yes
brix at harvest:Blended
alcohol:14.8%
fined:No
filtered:Yes
oak type:Unoaked 
oak barrels:Not Applicable  
 
 
varietal%AVAclone
viognier 60%
chardonnay 18%
gewurztraminer 14%
roussanne 8%
 
ships to: AK AZ CA CO CT FL GA HI ID IL IN IA LA MI MN MO NE NV NM NY NC ND OH OR SC TX VT VA WA WI WY
 
Winemaker Marcus Miller Notes
This white blend consists of 60% Viognier, 18% Chardonnay, 14% Gewurztraminer, and 8% Roussanne. The Viognier is sourced from our Black Rock Vineyard, a part of Airport Ranch. It is located approximately 1040 feet above sea level. The block has a gently sloping Southwesterly orientation with well drained Warden Silty loam soils. This vineyard was cropped at 4.5 tons per acre, using a bilateral cordon trellis configuration. The Gewurztraminer, Chardonnay, and Roussanne were all sourced from our Miller Vineyard, also a part of Airport Ranch. These blocks range in elevations from 900 to 940 feet above sea level, on soil classified as Warden Silty loam. The Chardonnay is planted on a gently sloping Western orientation, cropped at 5 tons per ac ...more... re, planted in 1995. The Gewurztraminer is planted on a gently sloping, well drained Southwesterly oriented sight. It was planted in 1999 and cropped at 5.1 tons per acre. The Roussanne is planted on a well drained South facing slope with a grade of 6%. It was planted in 2006 and cropped at 2.5 tons per acre. All the blocks were grown on a standard bilateral cordon trellis. This trellis system was managed to maximize airflow through the canopy, providing a disease free, dappled sunlight rich environment, created to maximize quality.

The goals for this wine were fruit-focused aromatics and crisp acidity. This style is best achieved in a stainless steel tank to preserve fruitiness. The winemaking begins with a pre-sort to make sure only ideal clusters are vinified. After this, the grapes go straight to press as whole clusters. The juice is pumped to tank where it is settled for 48 hours before racking to a new tank to start fermentation. Fermentation is started in tank and is kept at 60 degrees throughout fermentation. The wine is fermented to the desired dryness and then SO2 is added and the temperature is dropped to 40 degrees. After racking off of the yeast the wine is heat and cold stabilized. The wine is then filtered and bottled under screw caps in early April.

COLOR Pale straw.
NOSE A bouquet of delicate citrus and tropical fruit.
PALATE Fruit-forward with youthful acidity on entry, a round mid-palate, and delicate flavors of white peach, pineapple, and citrus on the finish.
PEAK DRINKING Now through 2012.
PH | 509.786.7401


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