Jason wine blog

Winery visit - Chateau Morrisette

On Saturday  April 22, 2012, I went to Chateau Morrisette for wine tasting. I was not very excited at the beginning as I was kinda bored at my first vinery visit at Valdhla in Roanke. But after having a tour to Chateau Morrisette, I have a completely different perspective to vinery visit as well as wine tasting. Becasue this place is a fabulous place for wine lovers.

Chateau Morrisette is located in Floyd , Virginia, which is approximately an hour away from Blacksburg. Besides the quality, another factor that makes this place be different is its history. The founder William Morissette began exprimenting grape growing since 1970s and had been giving advice to VT and Science Department. After a long term of research by him and his family, they have expanded the wine production to more than 60000 cases. In 1999, the Winery underwent an expansion and modernization, including a new wine production facility and hospitality center. (1)

Lucy and Ethel are the two machines used to crush the grapes. Lucy is the smaller machine and is used for red grapes. Ethel is the larger of the two and is used for green/white grapes. (2)

According to Katies Blog, The stainless steel contraptions process the grape juice into wine. The wood barrels are used for storing wine. Wine is taste-tested from the barrels every two weeks until it is perfect.
                                     After the tour, my desire to wine tasting has pushed me to the line eventhough the line is long. Nontheless, it worths as theevery wine that I tasted are high quality. I would even say the taste of the wine is still hanging in my mouth when I write this blog. Here is the wine that i TASTED TODAY 
Chardonnay 2010: Pear and applesauce aromas float from this opulent wine. Tasting reveals refreshing citrus fruit, augmented by rich nuances of toffee, fig and vanilla. Smooth and creamy in texture, this wine features a lengthy finish infused with traces of melon and pineapple. Slow barrel fermentation and subsequent aging sur lies (on the yeast) for 8 months resulted in a well-balanced and complex wine. Our Chardonnay pairs well with crab, lobster, and other rich seafood, especially with cream sauces; roasted poultry, mushroom dishes, and sharp cheese.
Vidal Blanc 2010: Refreshing flavors of citrus and apples are augmented by grapefruit, melon and floral aromas. Medium-bodied and smooth, this vintage features a lengthy, aromatic finish. Very food-friendly; pairs well with a wide variety of grilled or roasted poultry and seafood.

 Viognier 2010: This delightful wine entices with classic varietal aromas of fresh peaches and honeysuckle. Tasting reveals nuances of pear, melon and honey. The well-balanced, silky texture eases into a smooth, clean finish glimmering with the suggestion of apricots and limes. This wine pairs well with shellfish, broiled seafood, and grilled or roasted chicken and pork.

Sweet mountain laurel :A unique and refreshingly sweet dessert style wine made from native American grape varieties. Firm acidity balances the sweetness, producing a crisp finish with aromas of freshly picked grapes. Pour over fresh berries and sponge cake or blend with vanilla ice cream and fruit for a creamy dessert smoothie.

SERVICE DOG WHITE

A blend of Traminette and Riesling, this refreshing dry white wine is packed with lively fruit character. The smooth texture and entracing floral aromas complete this delicious tribute to Independence .

 

  In contrast with my first wine visit, Chateau Morrisette is much more meaningful as their fermentation process and the production procedure are open for public. Moreover, it is kinda lucky for me that today is a special wine tasting day as it is free of charge. Aster I go back to lectue, I will definitly recommend this place to my friends