Viognier is planted in our Huerhuero Vineyard as it is the highest and most southerly. It benefits from the cooling Pacific breezes that blow through the Templeton Gap in the afternoon. The fruit was hand picked in early September with only the ripest, highest quality bunches being selected. The fruit was basket pressed resulting in low yields of clear, fragrant juice. Fermentation took place in neutral barrels for a period of 10 days. Lees stirring took place twice a week for four months to improve mouth feel and add complexity. This wine did not undergo malic fermentation. Prior to bottling the wine was lightly filtered and cold stabilized. Only seven barrels of this wine were produced.
Enjoy now through 2010.
- Color: Straw
- Aroma: Typical of Viognier, this wine opens up with intense aromatics of dried apricot and peach, along with floral notes of honeysuckle.
- Taste: The mouth feel is soft and rich with long, persistent flavors of peach and candied ginger.
- Highly Recommended – California Grapevine, August-September 2008 “Attractive, floral, white peach aroma with a note of honeysuckle; medium-full body; forward, plush, honeyed, apricot and white peach flavors with a supple mouthfeel; well balanced and structured; lingering aftertaste.”
- Recommended - Laurie Daniel / The Grape Vine - The Tribune, August 2008
“If shellfish or a firm-fleshed fish is on the menu, consider this rich viognier from Paso Robles. It’s creamy yet bright, with white stone fruit flavors and a hint of pineapple.”