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2008 Peay Vineyards Estate Viognier, Sonoma Coast
Tasting Notes
The 2008 Estate Viognier is a beauty and a typical expression of Viognier from our vineyard. It is made in neutral barrels to preserve freshness and true Viognier expression and goes 100% through malolactic fermentation to soften the very crisp acidity. We strive to make balanced, elegant Viognier. This is not a peach or fruit cocktail style of Viognier and should not be seen as trying to emulate that example.
The nose has a pleasing note of candied ginger as in a ginger snap cookie with limestone, lime oil and kiwi notes providing lift. The mouth feel is medium in weight with a bright mid-palate highlighting clearly delineated flavors of white peach, limestone and minerals. The acidity is crisp and clean with a persistent finish that lingers. This will be excellent at the table as well as an aperitif. We recommend aging the wine for a few months to allow the wine to mature out of its vibrant youthfulness. We have learned that our Viognier can age for at least 4 years without losing its freshness so if you are curious to taste an older Viognier, this has the necessary structure to sate your curiosity.
2007 Peay Vineyards Estate Viognier, Sonoma Coast
Tasting Notes
The 2007 Viognier strikes an impeccable balance between typical Viognier aromas of apricot and peach and the crisp, mineral driven aromas that, though rarely found in this variety, are a hallmark in our Viogniers. The nose soars with seductive aromas of candied ginger, apricot and green papaya. The leesy mouthfeel is held taut by limestone, lemongrass and fennel flavors with crisp acidity and a minutes long finish. This wine is made to accompany seafood. The crab recipe on page 7 is built for our Chardonnay but if you were to add some fresh ginger it would pull the Viognier right into the mix. It will cut through any heavy fish sauce - beurre blanc, e.g. - and match the briny, metallic flavors of oysters. Our best Viognier to date, we believe; a wine like the 2007 makes us happy that we are planting another acre to Viognier this year. 90 cases.
2006 Peay Vineyards Estate Viognier
Tasting Notes
The 2006 Estate Viognier is reminiscent of the 2003 in both structure and fruit profile. It was picked on September 26th and 27th and fermented in 100% old oak barrels. The nose is focused with aromas of kumquat, ginger, baked pears and lemongrass enveloped in a lemon meringue and green tea embrace. On the palate, the Viognier expresses the crisp acidity and limestone/crushed oyster shell minerality that reveals its cool climate origin. Aromas of lilies and baking spices are supported by medium weight and a hint of glycerin in the mid-palate. The Viognier ends with a very crisp, bright finish. 100 cases produced.
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