Southern White Charity Vertical
The history with the Southern White was to have Viognier barrel fermented and undergo partial Malolactic fermentation. This transition gives a smooth silkiness to white wines with an added driving acid backbone from Roussanne and Marsanne, which ferment in stainless steel.
The result we’re after is like 80's soft rock...smooth and silky up front yet focused for a prolonged finish. Every year is different, some years we stop this fermentation early, some later, and these three are fantastic representations of our continual improvement with each vintage.
Read below for my honest opinion on these whites that are really fun to open up and pound on a 100-degree day.” – Winemaker, Sean Boyd
(Jul 31, 2020 at 4:50 AM)
I love all of these vintages. Appreciate the opportunity to get them together and fur a good cause.