With spring comes the release of one of our most playful and charming wines, our Viognier. Cane-pruned vines farmed in the gentle warmth and sunshine of our estate at 2100’ elevation are able to ripen slowly, maintaining a refreshing acidity while developing richness and complexity. This 2016 exhibits classic notes of nectarine, gardenia flower, white pepper, cardamom, acacia and orange preserve. The palate is round and lively, possessing richness balanced by the right amount of tingly verve. Delicious today, it will continue to gain complexity with a few months of cellaring and will be in full stride by summer 2017.
Three individual blocks of viognier were night-harvested on September 8th, 20th and 24th, 2016. The juice was pressed to neutral barrels (5 – 8 years old), after which a 20-day cold fermentation took place in our caves. Once fully dry, malolactic fermentation was not initiated, and the wine was aged on its lees for three months with weekly stirring. The final blend was assembled in late January 2017 and was allowed to marry in tank for one month prior to bottling.
|Fermentation:||100% Neutral French Oak|
|Cooperage:||100% Neutral French Oak|
|Release Date:||April 2017|
The Wine Advocate: Issue 233, October 31st, 2017
Opening with expressive ripe pear, melon and allspice notes with hints of honeysuckle and lemon blossom, the 2016 Viognier fills the medium to full-bodied mouth with pure, ripe apple and pear flavors and a pleasantly oily texture, finishing with plenty of spice and appealing freshness.