We make only a drop of Viognier from one acre that sits high on a knoll in the vineyard. We grow and make Viognier because, when allowed to express its essence, we love Viognier's aromatics and versatility with food.
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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