Jump Mountain Vineyard in Virginia’s Shenandoah Valley produces a crisp, refreshing Grüner Veltliner from grapes grown on its estate. The winery was an early adopter of this Austrian grape variety, selecting it for its suitability to the region’s climate. Jump Mountain’s approach involves fermenting the wine in both neutral French oak and stainless steel, with lees stirring to enhance the aromatics. This technique results in a wine that is characterized by classic white pepper on the nose, along with citrus, green apple, and ripe pear on the palate. It finishes with a zesty minerality and pairs well with seafood and other fresh cuisine.
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