Viña Progreso

Viognier

9.03 ratings
9.32 pro ratings
Progreso, Uruguay
Viognier
Turkey, Squash & Root Vegetables, Chicken, Pork, Nuts & Seeds, Hard Cheese, Soft Cheese, Shellfish, Quinoa, Mushrooms, Chili & Hot Spicy, Fish, Herbs, Asian Cuisine, Veal, Potato, Shellfish, Crab & Lobster, Quinoa, Farro, Brown Rice, Onion, Shallot, Garlic
Top Notes For
Kristin the Wine Girl

This wine is electric! From the first waft on the nose to the splash on the palate, this wine is one of those I like to call “shiny.” It makes the insides of your nostrils tingle, the acid glands in the soft spots in the cheeks of your mouth sing, and the tips of your ears dance. It feels and smells irony like wet copper pennies and the texture is sheer as fine crystal. Bright fresh lemons yet some butterscotch warmth detected on the nose. High citric acid lights up the mouth with liquid lightening. Open for summer in your glass!

This wine is electric! From the first waft on the nose to the splash on the palate, this wine is one of those I like to call “shiny.” It makes the insides of your nostrils tingle, the acid glands in the soft spots in the cheeks of your mouth sing, and the tips of your ears dance. It feels and smells irony like wet copper pennies and the texture is sheer as fine crystal. Bright fresh lemons yet some butterscotch warmth detected on the nose. High citric acid lights up the mouth with liquid lightening. Open for summer in your glass!

May 23rd, 2020
Andrew Stover

Sommelier/Wine Director Oya & Sei, Wine Blogger ChiefWino, Founder Vino50

9.6

2013 Vina Progresso Viognier from Uruguay. Austere style with green fruit, gooseberry, lemon peel, honeydew melon plus a racy finish. Not typical of Viognier but truly pleasant and screams fresh seafood NOW.

2013 Vina Progresso Viognier from Uruguay. Austere style with green fruit, gooseberry, lemon peel, honeydew melon plus a racy finish. Not typical of Viognier but truly pleasant and screams fresh seafood NOW.

Dec 5th, 2013
El Deez

El had this 3 years ago

El had this 3 years ago

Jun 25th, 2022