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Viognier --- a wine I had little experience drinking, much less making, until about five years ago --- has a wonderful, somewhat mysterious flavor that makes me think of exotic tropical islands, white orchids, spices and fruits cooled under a waterfall. It took me several years of experimentation before I was satisfied that my winemaking techniques were gentle enough to capture in this Viognier the flavors that left me with those impressions. I love to play up Viogniers distinctive flavor profile by serving it foods like grilled fish with mango salsa, Thai shrimp/coconut/lemongrass soup, or pasta with smoked salmon and cream sauce. -Ed Sbragia, Winemaster
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