Enticing aromas of peach, pear and citrus blossom introduce this fruit focused Viognier. Though barrel fermented, neutral cooperage was employed to avoid oak extract and preserve the forward fruity aromas and flavors. Ample natural acidity balances the mid palate weight and lengthens the finish resulting in a perfect complement for a variety of foods, including Thai and other Asian preparations.
|Release Date:||May 2006|
Connoisseurs' Guide: December 2006
Not surprisingly, this newest Viognier from Pride Mountain is a big, rich, full-bodied wine focused on ripe peach and minerally notes in both aroma and flavor. There is an evident but quietly stated oak quality to the wine yet it is not "oaky" so much as it is concentrated and still somewhat youthfully tight. It drinks well now but has all the pieces in place to open up and soften a bit with a year or two of cellaring.
Wine Enthusiast: March 2007
Shows the exotic side of Viognier, with a cannonade of tropical fruit, exotic spice and wildflower flavors, and is nicely dry. But unusual for Viognier is a tight, minerally intensity, due partly to acids, like putting your tongue on a cold piece of steel. That makes for elegance. One of the more complex Viogniers out there.
The Wine Advocate: December 26, 2006, Issue 168
Copious quantities of honeysuckle, fine richness, a dry personality, and loads of underlying acidity are found in the 2005 Viognier. It is best consumed during its first year of life to take advantage of the exuberant aromatics and freshness.
Stephen Tanzer’s International Wine Cellar: May/June 2007 Online Review
Pale yellow. Pineapple, peach, lichee, spices and a nutty nuance on the nose. Thick but bright, with juicy acidity giving shape and grip to the chewy lemon drop fruit flavor. A fresh, dry style of viognier with early appeal.