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After we hand harvested this Viognier, it began fermentation in stainless steel tanks. Halfway through fermentation, it was transferred to neutral French oak barrels. The wine was then aged for three months, but was not allowed to go through malolactic fermentation. This short barrel aging provides the rich, creamy mouth feel.
On the nose, aromas of honeysuckle and white peach hint at sweetness. However, this wine is dry on the palate with notes of ripe apricot, lemon-lime, melon and lychee. A lingering finish has a touch of minerality, a signature characteristic of our vineyard. A natural pairing would be Thai chicken, raw oysters, ahi tuna or Szechuan prawns.
"Takes the variety's exotic, tropical fruit and flower personality and frames it with dryness and crispness to produce that rarest of rarities, a balanced Viognier. Try as a spicier alternative to Chardonnay."
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