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.

Appellation: Sonoma County
Vintage: 2016
Harvest: September 2016
Fermentation: 100% Neutral French Oak
Cooperage: 100% Neutral French Oak
Blend: 100% Viognier
Alcohol: 14.4%
Bottling: February 2017
Production: 1203 cases
Release Date: April 2017
Price: $42.00
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Reviews

  • Vinous: March 2018
    Rating: 92

    The 2016 Viognier offers lovely varietal character in its apricot, peach and lightly honeyed notes. A hint of reduction adds character without overpowering the wine.

  • Jeb Dunnuck: December 2017
    Rating: 92

    The 2016 Viognier is beautiful and has a crisp, lively style that doesn’t skimp on fruit. White peach, buttered citrus, flowers, and tangerine notes all emerge from this medium-bodied, nicely concentrated, beautifully textured white that will drink well for 3-4 years.

  • The Wine Advocate: Issue 233, October 31st, 2017
    Rating: 91

    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.

  • Connoisseurs' Guide to California Wine: March 2018
    Rating: 92

    Here is an outgoing, intensely fruity Viognier that gets it right in terms of varietal focus and richness, and, while it most certainly steers to extravagance and is a big wine by white wine standards, it is not in the least heavy-footed and its succulence is tempered by welcome, very neatly placed acidity. It is slightly oily and a tad viscous in the feel upon entry but gradually firms on its way to a very long and insistently rich finish, and it is so deep and invitingly juicy that its minor uptick in last-minute heat requires no effort at all to ignore.

  • Wine Enthusiast: May 2018
    Rating: 92

    This is a 100% varietal wine fermented and aged in neutral French oak, the vines grown at 2,100-feet elevation. Viscous and floral, it's deliciously balanced, with well-defined layers of apricot, white pepper, honey and vanilla wafer.