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NELLIE MAE
gourmet pairings
Spaghetti and clams paired
with the white wines of
the Cinque Terre was the
food highlight of Lacey and
Charlie's honeymoon. Their
recreation features Nellie Mae
in the dish's white wine and
herb tomato sauce.
tasting notes
Nellie Mae blends Viognier together with Roussanne. The
Viognier contributes floral aromas while the Roussanne gives the
wine a creamy mouthfeel. Notes of pineapple and citrus linger
on the palate. Nellie is their grandma and Mae crosses both
families to represent some of the strongest and most passionate
women they know. It pairs beautifully with soft cheese, seafood
pasta, and citrus chicken.
winemaker's insight
We typically pick both varieties around 24 brix for the flavor
profile we are trying to achieve. The grapes are whole cluster
pressed and cold settled for 24 to 48 hours. The lots are
fermented separately in stainless steel tanks at 55 degrees for
about 30 days. We do thorough blending trials to get the best
aromatics of Viognier and the texture of Roussanne. The wines
are racked at blending and filtered at bottling.
awarDs & DistinCtions
90 points–Wine Spectator
90 points–Jeb Dunnuck
Seattle Metropolitan Top 25 Wine Under $25
APPELLATION: Columbia Valley
COMPOSITION: 70% Viognier, 30% Roussanne
MATURATION: Aged 30 days in stainless steel tanks.
CELLARING: Drink now to enjoy the bright acidity, but age for up to five
years to enjoy a richer, creamier texture and deeper tropical fruit notes.
TECHNICAL DATA
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