DuMOL 'Lia' Viognier, Russian River Valley, USA

杜莫羅利亞維歐尼干白葡萄酒

點擊次數(shù)：3329

The most underrated wine from DuMol is probably their Viognier. The 2008 Viognier Lia is barrel-fermented and aged 11 months on its lees, with around 15% new oak utilized, and goes through 100% malolactic. It is one of the few California Viogniers that exhibits minerality and focus. Not a standard bubble gum/fruit bomb Viognier, it exhibits good delineation, medium to full body, and fresh lychee nut and tropical fruit notes (mango and pineapple). With good acidity as well as plenty of flavor intensity, this pretty white wine is best consumed in its first 1-2 years of life because Viognier’s delicate aromatics degrade quickly. (Not yet released) With highly committed proprietor Kerry Murphy and talented winemaker Andy Smith, DuMol continues to be one of the most reliable names in winedom for high quality Pinot Noir and Chardonnay. Moreover, consumers should not overlook their top flight Viognier and blockbuster Syrahs. All of the Chardonnays are barrel-fermented and spend 18 months on their lees with monthly stirring. The percentage of new French oak used varies from around 45% to 55%. The Pinot Noirs are kept on their lees for about 15 months, and the percentage of new oak ranges from 40% to 60%. The clonal material comes from old California selections such as Calera, Swan, and Martini as well as newer Dijon clones such as 115 and 777. As I reported in issue #180, the cool growing conditions in 2007 produced some of the finest Chardonnay fruit that winemaker Andy Smith had ever seen. The 2008 Chardonnay crop was average in size, but produced very tiny berries. All the wines had relatively slow malolactics (not unusual at this winery). Tel. (925) 254-8922; Fax (925) 254-8942

The most underrated wine from DuMol is probably their Viognier. The 2008 Viognier Lia is barrel-fermented and aged 11 months on its lees, with around 15% new oak utilized, and goes through 100% malolactic. It is one of the few California Viogniers that exhibits minerality and focus. Not a standard bubble gum/fruit bomb Viognier, it exhibits good delineation, medium to full body, and fresh lychee nut and tropical fruit notes (mango and pineapple). With good acidity as well as plenty of flavor intensity, this pretty white wine is best consumed in its first 1-2 years of life because Viognier’s delicate aromatics degrade quickly. (Not yet released)With highly committed proprietor Kerry Murphy and talented winemaker Andy Smith, DuMol continues to be one of the most reliable names in winedom for high quality Pinot Noir and Chardonnay. Moreover, consumers should not overlook their top flight Viognier and blockbuster Syrahs. All of the Chardonnays are barrel-fermented and spend 18 months on their lees with monthly stirring. The percentage of new French oak used varies from around 45% to 55%. The Pinot Noirs are kept on their lees for about 15 months, and the percentage of new oak ranges from 40% to 60%. The clonal material comes from old California selections such as Calera, Swan, and Martini as well as newer Dijon clones such as 115 and 777. As I reported in issue #180, the cool growing conditions in 2007 produced some of the finest Chardonnay fruit that winemaker Andy Smith had ever seen. The 2008 Chardonnay crop was average in size, but produced very tiny berries. All the wines had relatively slow malolactics (not unusual at this winery).Tel. (925) 254-8922; Fax (925) 254-8942