Rich in mouth-feel, yet balanced with bright acidity, this 100% Viognier expresses our mountain terroir with fresh flavors of white stone-fruits and enticing aromas of citrus blossom and gardenias. Exclusively neutral barrels were used for fermenting and aging to maintain the focus on the beautifully articulate mountain-grown Viognier fruit. A delicious spiciness lolls on the tongue in a long, lingering and unforgettable finish.
|Release Date:||May 2005|
Wine Spectator: November 15, 2005
A classy Viognier that captures the essence of this spicy grape. The initial aromas are built around exotic floral notes and it holds on to a narrow beam of complex nectarine and apricot on the palate, ending with a dash of oak. Drink now through 2007. 1,100 cases made.
Connoisseur's Guide: December 2006
Intense and concentrated aromas of flowers, citrus, pineapple and sweet, hardwood spice are echoed in both measure and kind by the deep and well-composed flavors of this full-bodied Viognier. A last-minute flare of finishing heat holds it back from higher scores yet, but, in the end, its richness and wonderfully generous fruit carry the day.
The Wine Advocate: December 26, 2006, Issue 162
The 2004 Viognier offers the aforementioned peach and apricot characteristics along with a hint of litchi nut. Ripe, with good acidity as well as an attractive texture, it should be consumed over the next year.