For the 2000 vintage we managed to entice from our estate vineyard enough Viognier grapes to bottle 100 cases. This was a good year for Viognier, which
requires enormously long hangtime to get to full flavor maturity. Aromas of honeysuckle, tropical fruit, peaches, and nectarines are evidence of our success at ripening the fruit in the 2000 vintage. Intense fruitiness and firm acidity is counterpointed by
toasty oak, vanillin, and richness from fourteen months of aging on the yeast lees in 100 percent French oak barrels. This prolonged aging mellows out the fruit intensity of the wine while creating warm hazelnut aromas and a very long finish. Due to its intense fruitiness, I find Viognier hard to pair
with food but I do enjoy it with cheese, Thai or Fusion cuisine. It's really delicious so, experiment a
little and enjoy.