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The 2017 Viognier is our seventh bottling of the Rhone's best-known white grape. The Viognier grape, known more from the northern Rhone than the area around Chateauneuf du Pape, sprouts first of all our grapes, making it the most prone to frost, but was spared in 2017 and thrived in the year's warm days and cool nights.
89-91 points; "Gives up impressive notes in a richer, rounded, textured, and lush style": Jeb Dunnuck(November 2018)
91-92 points; "mineral and floral notes repeat on the incisive finish": Vinous (September 2018)
92 points, "concentrated and intense wine, with lovely saline": (Wine Advocate, May 2018)
The 2017 Viognier shows a deep, Rhone-like nose of peach syrup, almond brittle, and crushed rock. On the palate, tangy apricot and cream soda flavors, rich texture, and a bright, pithy preserved lemon note on the finish, with the richness and sweet spice undercut by a welcome touch of citrus pith. Drink in the next five years.
- Adelaida District Paso Robles
- 14.5% Alcohol by Volume
- 350 Cases Produced
- 100% Viognier
Recipes & Pairings
- White fishes with tropical salsa
- Spicy Asian preparations of fish or chicken
- Garlicky shellfish
- Green salads with citrus dressing
Our Viognier grapes were grown on our certified organic and biodynamic estate vineyard.
We use most of our Viognier in our Côtes de Tablas Blanc each year. However, in 2017, we were so pleased by our Viognier lots that we reserved a small quantity of Viognier for a single-varietal bottling
The 2017 vintage saw our drought end with a bang, as we received 43 inches of rain and saw our rainiest month ever in January. The wet soils delayed budbreak to a normal time frame, and produced such a healthy vineyard that we saw canopy sizes and cane lengths we hadn’t seen in years. The summer began relatively cool, but was punctuated by two heat spikes, one in early July and the other in late August, that accelerated ripening and produced intense flavors. The resulting vintage shows the health of the vines with a combination of concentration and freshness, with bright acids framing powerful fruit.
The Viognier grapes were whole cluster pressed and fermented in stainless steel tanks using native yeasts, then blended and bottled in July 2018.