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.
2009 Estate Viognier, Sonoma Coast - 70 cases
Tasting Notes
The 2009 Estate Viognier captures the more restrained and zippy expression of this variety. You will not find fruit cocktail in it anywhere. Fans of Peay Viognier appreciate our style for its freshness and energy; if you like the oily, apricot version of this variety, look elsewhere.
The Estate Viognier is a blend of Geneva and Condrieu clones. We picked it in one pass on October 4th (it is only 11 rows) and fermented it in 100% neutral oak barrels for 10 months. The nose is flinty and floral with lychee, green tea and orange blossom notes. The mouth expresses the typical Peay Viognier character with a crisp and clean limestone flavored attack with lemon, orange blossom and a touch of white peach. The acidity is quite brisk. Drink now or within the next 2 years.
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