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Flat front label of wine

Pelerin Les Tournesols Viognier-Roussanne 2010

Rhone White Blends from Central Coast, California
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    Winemaker Notes

    The aromas and flavors of the 2010 Les Tournesols blend (French for "Sunflowers") center on mango and asian pear with supporting notes of licorice and clover honey. Very keenly balanced, there is a distinctive interplay between the richer elements at the edge and a lively component of fresh cut white peach, from the Viognier portion, that emerges to tie everything together on the finish.

    Blend: 58% Viognier, 42% Roussanne

    Critical Acclaim

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    Pelerin

    Pelerin

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    Pelerin, Central Coast, California
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    Pelerin is a micro-winery crafting small lots of exceptional wines from the Santa Lucia Highlands appellation in the Central Coast of California.

    Pelerin, meaning "pilgrim" in French, symbolizes the ongoing quest to follow their passion — producing uniquely delicious wines. The dedication entails a simple path, one in which a mix of patient observation and thoughtful action captures the exuberance and complexity of each vintage.

    After graduating UC Davis, Chris Weidemann honed his craft alongside winemakers John Kongsgaard at Newton Vineyard, known for his intense, dramatic wines; and Dean DeKorth at Morgan Winery, a master at creating wines with textural balance and complexity. Along the way, Cathy and he were very fortunate to forge relationships with Gary Franscioni of Rosella's and Sierra Mar Vineyard, as well as Rich and Claudia Smith of Paraiso Vineyard, giving them access to the best Pinot Noir and Syrah sites in the area.

    As a small family-run winery, Pelerin maintains a tight focus on the quality of every single barrel, ensuring each bottling provides a distinctive and rewarding experience. Using sustainably and organically grown fruit where possible, the wines are hand-harvested and sorted, gently tended, and bottled without fining or filtration. For them, the deepest satisfaction comes from knowing Pelerin Wines play a part in creating memorable moments in your life: enhancing the warmth and richness of friends and family coming together to savor a great meal, and each other's company.

    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

    Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

    Rhône White Blends

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    Full-bodied and flavorful, Rhône white blends are made in France’s Rhone Valley and beyond, proving most successful in Spain, Australia, South America, and California’s Central Coast. They are made from a combination of two or more of the white varieties permitted in the Rhône, potentially including Grenache Blanc, Marsanne, Roussanne, and Viognier.

    In the Glass

    Each variety brings something different to the table. Round, textural Grenache Blanc contributes green apple and white stone fruit flavors; weighty Marsanne adds structure and delicate honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes, and Viognier provides an oily texture and an elegant floral perfume. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.

    Perfect Pairings

    Since Rhône white blends tend to be fairly full-bodied, they can be quite versatile food pairing wines and can work with light to medium rich meals that might normally be matched with reds. Meatier fish dishes with bold seasoning like grilled swordfish with caper butter or baked, herb-crusted mahi mahi are natural allies for these flavorful wines. Other ideal dishes include roast pork in mustard sauce, poached lobster with beurre blanc, or a rich and savory vegetable quiche. `

    Sommelier Secret

    In the Northern Rhône, blends of Marsanne and Roussanne are most common, in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage, and St-Péray (in Condrieu and Château-Grillet, whites are made from Viognier only). The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including Bourboulenc, Clairette, Picpoul Blanc, and Ugni Blanc.

    AUT2010PELVR_2010 Item# 142590