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Bogdaya Viognier Barrel Fermented 2022
Fermentation and aging in old French barriques for 6 months gives this wine a juicy and complex structure, highlighting the fruit profile with hints of peach and white cherry interwoven with nutty flavors.
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Богдая Естейт
Вдъхновена от традицията за отглеждане на лозя от векове в земите в подножието на Рила, до село Смочево, е създадената през 2020 година ибза Богдая Естейт. Семейна собственост с близо 10 хектара лозя, засадени през 2017. на над 620 м надморска височина в плодородната земя на югозападните поли на Рилския масив, в полупланинското селце Смочево, сгушено в подножието на Поличките алпийски върхове. Най-величественият от тях носи името Богдая. Климатът е с ярко средиземноморско влияние, постоянен прохладен вятър и неповторим полупланински характер. Основен фокус са белите сортове грозде, придружени от величественият Пино ноар, който намира интересен и предизвикателен хабитат за развитието си в полите на Рила.
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Struma Valley
The Struma Valley region covers the Southwestern part of Bulgaria and the Bulgarian part of Macedonia. The climate of the region is specific and is highly influenced by the warm currents from the Mediterranean Sea. The main grape varieties here are the local endemic Shiroka Melnishka vine, Melnik 55 (cross between Shiroka Melnishka vine and the French variety Valdigie), but also the international varieties Cabernet Sauvignon, Merlot, Syrah and others. Due to the dryer climate and the higher temperatures, the wines develop warm southern tones in the aroma, with nuances of ripe fruit and a densely rich body. Of particular interest are the wines from Shiroka Melnik vine, partly due to the fact that the variety is difficult to grow because it ripens in late autumn. Today, the region is the most dynamically developing in Bulgaria, with many new, small, family owned wineries, increasingly focused on the quality and terroir expression of the wines they produce.
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Viognier
Viognier is a white grape variety used to produce rich wines with pronounced aromas of stone fruit, but can also be very herbal, with aromas of chamomile, lavender, thyme and even a hint of pine. At the end of the 1960s, the Viognier plantations numbered only 14 hectares - mainly located around Condrieu and Château-Grillet. The variety is difficult to grow, has a naturally low acidity. At the same time, it requires a lot of sunshine to ripen properly, but if there is too much heat, it accumulates sugars quickly and due to the high alcohol content, the final wine loses the apricot tones in its aromatic profile. Despite these difficulties in cultivation, after the late 70s of last century, various winemakers around the world began to experiment with it - mailny in Australia and the United States. Today, Viognier is enjoying a remarkable renaissance, with even increasing areas in France, and is also grown in Italy, Spain, Switzerland, the United States, Chile, Argentina, South Africa, Australia, New Zealand and even Japan. The variety performs quite well when fermented in oak barrels, in which case the herbal aromas are softened and shades of honey and vanilla are added to them. Interestingly, Vionnier is allowed and used in the Côte-Rôtie appellation for co-fermentation with Syrah. The allowed addition is up to 20% and actually it contributes significantly to improving the profile of the final wine.
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