Due Vigne Wines

Due Vinge Winery, like so many others, started out with a dream and passion for producing top-shelf wines that reflect the regions in which the grapes are sourced from. Founded by Ken and Anne Musso a number of years ago, we now see Ken pretty much running the show. His longing for this winery has created a loyal fanbase around the greater bay area and his wines get reviewed by a lot of various publications.

He and Ann snatched up 5-acres in Garden Valley, California where they now grow the estate fruit.

2006 Viognier – W.E.P. Rating: 85%

Price: $18

Nose: Cantelope, peaches, orange zest, vanilla, dandelions, honeydew and spice.

Taste: Starts off like a mildly zesty creamesickle – dipped in cantelope juice, bananna peel and peach skins. It stays that way until towards the backend where it gets a bit lost in some heat from the alcohol. This is a good, fruity and zesty Viognier that’d be an excellent pick w/ thai food.

2007 Viognier (not pictured) – W.E.P. Rating: 90%

Alcohol: 14.4%
Blend: 86% Viognier, 11% Roussanne, 3% Marsanne
Harvested: September 2007
Cold Fermented in 100% Stainless Steel
Cases produced: 170
Price: $18

Nose: Honeysuckle, melon, minerals and a slight chalkiness.

Taste: Kiwi, limes, chalk, and a good dose of minerality coming across the front to mid palate
transition. This is where the Rousanne starts to perk things up a bit. Good finish but not spetacular, however, still a solid white that I’d hit all day long w/ seafood sevechey, scallops and white-fish.

2005 Dolcetto – W.E.P. Rating: 95%

Alcohol: 14.4%
Varietal: 90% Dolcetto, 10% Barbera
Clones: 169, 275 from Barolo and Barbaresco
Spacing: 6×6 on VSP
Harvested: September, 2006
Full barrel Malolactic fermentation
Aged: 18 months in Burgundian French Oak
Price: $19

Nose: Good black fruits on the nose along with a touch of squid ink, black shoe polish, cherries and blueberry.

Taste: I like the acidity right off the bat as it screams out for tomato sauce dishes. Nice follow-through with the black plums, golden raisins, leather, ink and tar. Very clean-finish, thanks to the acids, makes this an incredibly food-friendly wine that I’d hit like the fist of an angry god with Goat-cheese and sausage pizza, meatballs with pasta and even braised lamb-chops.

2006 Nebbiolo – W.E.P. Rating: 80%

Price: $26

Nose: raspberries, blueberries, peppercorns, Wilsons leather shop, a hint of Star wars plastic figurine, and some charcoal notes.

Taste: Cascading waves of red fruits on the initial attack – red cherries, raspberries, red delicious apples. Good acidity which I appreciate and is typical of this blend of Italian clones.. On its own, this wine gets a bit awkward on the back-end of the palate and a touch disjointed. With that said, I tried it with a home-made beef ragu and it was much better, however, $26 is a bit much for it.

2006 Cab – W.E.P. Rating: 85%

Alcohol: 14.2%
Blend: 100% Cabernet Sauvignon
Clone: 4
Spacing: 4×5 on VSP
Harvested: October 26, 2006
Brix: 24
Aged: 18 months in 60% new French Oak
Full barrel Malolactic fermentation
Cases produced: 200
Price: $30

Nose: Cherry pie, elmers paste, cherry coke, big-league chew bubblegum, apple blossoms.

Taste: This is a very tight, young wine that really should spend more time in the bottle – I realize it’s a 2006 but it’s still not even ready to crawl yet. With that said, let’s see where it’s at. Bright red fruit comes ripping across the front-end – cherries, raspberries, red apple skin and an almost hint of caramel action on the back end. The finish is decent but very tight still – this wine is like a pre-teen kid that needs more “hang-time” to fully mature.

  • http://www.colonialgifts.co.uk Hampers

    I like a lot of Viogniers and will have to put this bottle to the test. A little pricey for a Viognier but if you say it’s your favorite, I’ll have to give it a try!

  • http://winefoot.com Duane Pemberton

    Thanks Hampers – never said it was “my favorite”.. :)