This catchy name for George Petzinger’s white Rhône blend of Viognier (40%), Roussanne (20%) and Marsanne (40%) from Lonesome Spring Ranch and Two Coyotes Vineyard, finished its fermentation in barrel. And yet, it’s loaded with citrusy notes, starting with aromas of kiwi, gooseberry, orange rind, green banana and celery. Inside, a slice of dusty Granny Smith apple leads into more gooseberry on the midpalate that’s capped by a twist of lime and minerality. Petzinger suggests serving Vroum with cheese-based dishes, and look for it via the winery’s website or Essencia Artisan Bakery and Chocolaterie in Yakima.
Production: 140 cases
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