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2005 Estate Viognier, Sonoma Coast
60 Cases
Tasting Notes
The 0.8 acre block of Condrieu and Geneva clone Viognier sits on the top of the knoll soaking up any available sun rays, which in 2005, were few. We picked in early October, a full month later than in 2004 with half our normal yield (roughly one ton per acre). The wine was whole cluster pressed and fermented with 100% indigenous yeast for 14 months in three neutral oak barrels.
The profile of the 2005 Estate Viognier falls in between the 2003 and the 2004 Peay Vineyards Viognier. The nose is lifted with orange blossoms, lemongrass and linalool with hints of candied ginger. On the palate the Viognier expresses the crisp acidity and limestone minerality that reveals its cool climate origin and pairs well with coconut milk, ginger, coriander and other spices commonly used in Thai as well as in seafood dishes. Aromas of green papaya, white peach and chalk intermingle as the wine carries across the tongue. The finish is clean with snappy acidity and medium to long length. We usually suggest you drink Viognier within 2-3 years of release but we recently tasted our 2001 and 2002 Viogniers and they are still developing beautifully.
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