This Viognier is pale straw in color and very clear with enticing aromas of tangerine, honeysuckle, apricot, and just a hint of vanilla and minerality. We love its bold sweet peach and Meyer lemon cake flavors. It is medium bodied and creamy as is typical for this style, punctuated by crisp acidity on the front mid palate. This is a great wine for sipping on its own or pairing with a variety of foods.
Harvested on the early side around 22-23˚ Brix for a crisper style with citrus and stone fruit, and less of the tropical characteristics that riper fruit would deliver. We pressed the grapes right away with the juice going straight to a cold tank upon reaching the winery. We let the juice settle and clean racked it to another tank prior to fermentation. The wine underwent a slow fermentation at 55-60 ˚F for 21 days and then completed 100% malolactic fermentation as it aged in barrel.
For cheeses we recommend pairing fresh chèvre or triple cream brie. Roast chicken with herbs, seared scallops, lobster or crab with fresh bread and butter would be delicious main course pairings! For side dishes try pairing with winter salads or roasted root vegetables. A Viognier of this style can pair with many of the same foods you might typically pair a Chardonnay with.
Aged in 30% new and 70% used French Oak barrels for 6 months, imparting a relatively light oak impact to the wine.