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Wild Horse Viognier 2003

Viognier from Central Coast, California
  • W&S91
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Winemaker Notes

The Wild Horse style of Viognier captures the aromatic charm and richness of this varietal. Our 2003 displays aromas of ripe apricot, nectarine and honeysuckle blossom. Similar lush flavors are complemented by a hint of ginger and spice. The wine is well-balanced by bright acidity and the minerality characteristic of our Central Coast vineyards.

Best served chilled, this delicious wine is a perfect aperitif. Its crisp, aromatic character holds up well to typically spicy cuisines. We recommend trying Viognier with Pacific Rim and Cajun dishes of shellfish, seafood and chicken.

Critical Acclaim

W&S 91
Wine & Spirits

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Wild Horse

Wild Horse

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Wild Horse, , California
Wild Horse
Located south of Paso Robles in Templeton, California, Wild Horse Winery was founded in 1983 by Ken Volk. Wild Horse Winery was named for the wild mustangs that roamed the hills east of the vineyard estate. These mavericks suggest a free, noble spirit and are the ideal symbol for the Wild Horse Winery commitment to spirited winemaking. The vineyard and winery location was selected for its low vigor soils, proven ground water table, proximity to Estero Bay and rural atmosphere. Wild Horse Winery creates compelling wines from 16 diverse appellations and more than 40 vineyards from the Central Coast. Wild Horse Winery is committed to sustainable viticultural and business practices and creating fine wines that express the best of the region’s diversity. "Live Naturally, Enjoy Wildly" reflects the attitude and personalities of the people who have been creating these wines for over 25 years.

Yorkville Highlands

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Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

GLO4688615_2003 Item# 80577

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