Becker Vineyards Madeira-style winemaking continues to be one of the most interesting wine projects.
It begins with grape growers willing to allow some of the best Viognier grapes to hang on the vine, weeks past anticipated harvest dates. As the grapes raisin on vine, the sugars concentrate at 30%, creating a sticky, sweet mess. Fermentation occurs at low, cool temperatures until all that remains is 12% residual sugar at which point we fortify to 20% alcohol, which halts fermentation. The wine is then aged in neutral barrels, outside in the hot Texas sun. All of this results in wine filled with notes of carmelized sugars and maple.
Aromatics: orange citrus and caramel
On the Palate: rich layers of caramelized sugars, viscous, nutty oxidation, caramel, bright mandarin orange and dried fig