2013 Viognier

The 2013 vintage of this vibrant wine exhibits an archetypal profile of apricot, nectarine, honeysuckle, lavender and citrus zest. On the palate, the wine has a classic Viognier mouth-feel, expressing an unctuous, round and mouth-filling texture balanced with just enough lively acidity to keep it fresh. We have achieved this balance by farming our cane-pruned vines with canes that are shorter than we had used in the past, and with shoot selection and leaf pulling designed to allow good sun exposure while maintaining some dappled shading to protect the grapes from extreme heat that might cause accelerated ripening and a loss of acid. Of course, the near perfect 2013 vintage didn’t hurt either! We are thrilled with the results, and know that you will be too. 


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Appellation: Sonoma County
Vintage: 2013
Harvest: October 2013
Fermentation: 40% Neutral French
Oak 60% Stainless Steel
Cooperage: 40% Neutral French
Oak 60% Stainless Steel
Blend: 100% Viognier
Alcohol: 14.2%
Bottling: March 2014
Production: 1104 cases
Release Date: May 2014
Release Price: $42.00


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  • Wine Enthusiast: April 1, 2015 Editor's Choice Online Exclusive - Rating: 93

    A lovely 100% Viognier fermented and aged in both stainless steel and neutral oak, this wine opens with come-hither aromas of night-blooming jasmine and white flowers, evolving in the glass into a bright, viscous expression of honey and almond. Concentrated yet lively, it’s a beautiful wine.

     — V.B.  (4/1/2015)
  • Connoisseurs' Guide to California Wine: September 2014 - Rating: 92

    If not quite as sweet and outgoing in fruit in the nose as Pride Viogniers are wont to be, this one starts out smelling of stones and oak spice but gets on the fruity track once in the mouth. It is big and impressively concentrated wine to be sure, but it stays away from unwieldy excess, and, if always clearly owing to oak, its tropical, slightly apricotty fruit more than holds its own. It is no shrinking violet, and it will overwhelm milder foods, so save it for drinking with the likes of duck in rich sauces or those porkbelly dishes shaded to sweetness.