Winemaker Notes
Crafted using a combination of neutral French oak barrels, stainless steel and concrete egg, this complex and alluring Viognier offers vivacious aromas of acacia, jasmine, and Meyer lemon. On the palate, flavors of zesty peach and lemon meringue glide to a bright and focused finish.
Professional Ratings
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Robert Parker's Wine Advocate
The 2016 Viognier aged on the lees for 14 months in 60% neutral oak, 30% concrete vats and 10% stainless steel. It has delicate aromas on the nose: baker's yeast, sliced red pear, fresh apples and notes of hazelnuts, dried hay, saline and honeysuckle coming through with time. Medium-bodied, it has fresh, savory-laced flavors with juicy acidity and a long, textured finish.
Full-figured and charmingly floral, Viognier is one of the most important white grapes of the northern Rhône where it is used both to produce single varietal wines and as an important blending grape. Look for great New World examples from California, Oregon, Washington and cooler parts of Australia. Somm Secret—Viognier plays a surprisingly important role in the red wines of Côte Rôtie in the northern Rhône. About 5% Viognier is typically co-fermented with the Syrah in order to stabilize the color, and as an added benefit, add a subtle perfume.
At elevations reaching well over 2,000 feet, the Mt. Harlan AVA in the Gabilan Range is an anomaly among its surrounding Central Coast appellations. Recognizing the splendor of the area and its ideal limestone-rich soils, Josh Jensen chose Mt. Harlan as the home of his Calera Wine Company in the 1970s. Awarded his own AVA in 1990, Calera is the only commercial winery in the appellation.