Martha Clara Vineyards Viognier 2005

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    Martha Clara Vineyards Viognier 2005 Front Label
    Martha Clara Vineyards Viognier 2005 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2005

    Size
    750ML

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    Somm Note

    Winemaker Notes

    Subtle nectarine & peach aromas, this medium-bodied white wine reveals a vast array of flavors. Delicious with soft, bright acidity, this vintage reveals the true aromatic power of this variety without losing its elegance. Well balanced, with a lingering finish that calls for another sip.

    SERVING SUGGESTIONS: Serve as an aperitif or with seafood. Complements lobster and crab especially well; fresh fruit.

    Martha Clara Vineyards

    Martha Clara Vineyards

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    Martha Clara Vineyards, Other U.S.
    Robert Entenmann, owner of Martha Clara Vineyards' named the venture after his mother, Martha Clara Entenmann. It all began back in 1898. William Entenmann arrived in America from Germany eager to fulfill his dreams in the "land of opportunity." He opened a retail bakery in the Flatbush section of Brooklyn and began delivering cakes, bread and rolls by horse-drawn buggy. William Jr. followed in his father's footsteps and took over the retail shop on Main Street along with 30 home and delicatessen delivery routes. It was there that he met his wife, Martha Clara Schneider, who was one of the pastry sales girls at that time.

    In 1978, the family agreed to sell the company and move on to greener pastures. For Robert Entenmann this meant a potato farm turned thoroughbred horse farm on the North Fork of Long Island. The neighboring potato farms began to give way to vineyards; it was just a matter of time before he would follow suit

    In 1995 Robert caught the grape bug and planted 18acres of vitis vinifera grapes. Over the next four years his vineyard acreage grew to 112 acres as he anxiously waited for the grapes to come of age. Today, daughter Jackie runs the Long Island vineyards home to over a dozen types of classical European varietals.

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    Full-figured and charmingly floral, Viognier is one of the most important white grapes of the northern Rhône where it is used both to produce single varietal wines and as an important blending grape. Look for great New World examples from California, Oregon, Washington and cooler parts of Australia. Somm Secret—Viognier plays a surprisingly important role in the red wines of Côte Rôtie in the northern Rhône. About 5% Viognier is typically co-fermented with the Syrah in order to stabilize the color, and as an added benefit, add a subtle perfume.

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    Increasingly garnering widespread and well-deserved attention, New York ranks third in wine production in the United States (after California and Washington). Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York and the Niagara Escarpment, which crosses over into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are very cold and can carry the risk of frost well into the growing season.

    The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi (from the Eastern European country of Georgia). Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from the hybrid variety, Vidal.

    MCV75012_2005 Item# 92553

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