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.
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.
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