It looks like there was a problem contacting the store. Please try reloading your browser. If the problem persists try contacting us at email@example.com
The 2018 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, thrives in cooler years like 2018.
The 2018 Viognier shows an immensely appealing nose of white peach and jasmine, lifted by notes of white pepper and kiwi. On the palate, rich but notably fresh for a California Viognier, with tangy flavors of peach syrup, key lime, and cream soda, rich texture, and a bright, pithy stone fruit pit note on the finish. Drink in the next five years.
View tasting notes on the Tablas Creek Youtube Page: Viognier Tasting - 2018 Viognier with Chelsea and the Shepherd
- Adelaida District Paso Robles
- 100% Viognier
- 13.6% Alcohol by Volume
- 375 Cases Produced
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 2018, we were so pleased by our Viognier lots that we reserved a small quantity of Viognier for a single-varietal bottling
The 2018 vintage saw an almost ideal balance of vine health and stress, as is often the case with the first dry year after a very wet one. Although rainfall was just 70% of normal, the rains came late, delaying the onset of bud-break and the beginning of the growing season. The cool weather continued most of the year, punctuated by a six-week heat wave in July and early August. But temperatures moderated before picking began, and harvest proceeded under slightly cooler than normal conditions, allowing us to pick without stress and producing fruit (and wines) with intense flavors and good balancing acidity.
The Viognier grapes were whole cluster pressed and fermented in stainless steel tanks using native yeasts, then blended and bottled in June 2019.