“The 2006 Viognier “The Virgilus” was barrel-fermented with native yeasts and aged in French oak for 10 months. It has a superb, Condrieu-like perfume of peach, apricot, and tropical fruits. Mouth-filling and rich, the flavors are complex and the wine has exceptional length. Drink it over the next 2-3 years.” 92 Points, Jay Miller for Robert Parker’s Wine Advocate
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