2009 Napa Valley “Oak Knoll” Viognier
July 8, 2010 by David
Filed under Blog, Viognier, Winemaker Notes
Podcast: Play in new window | Download
New release ~ Not so familiar with Viognier? Well, given that as recently as 1980 there were only 85 acres planted on the entire planet, it’s not too surprising. But, one whiff of our 2009 Vio and you’ll know why there’s been a small explosion in acreage devoted to this “hedonist’s white grape variety” (thank you, Jancis Robinson). The heady fragrance of fresh peach, apricot, honeysuckle, citrus and spice will bring you back again and again.
Another great thing about our Viognier? While the tremendous perfume may lead you to expect a sweet wine, it’s bone dry. Plus, it has all the weight of a Chardonnay – and then some – which makes it a nice alternative when you feel like a change of pace.
Viognier and Food: Don’t ask us why, but this wine just loves to be paired with Asian flavors. It’s our first choice on sushi night and whenever you’ve added some fresh ginger or some Chinese 5-spice to your creation, this is your wine! It complements the sweetness of pork, duck and other sweet proteins beautifully. It’s delicious with fruity preparations, too – for the perfect, light summertime supper sip a glass of chilled Viognier with Colleen’s recipe for Grilled Mahi-Mahi with Pear-Ginger Salsa!
2008 Napa Valley “Oak Knoll” Viognier
September 8, 2009 by David
Filed under Viognier, Winemaker Notes
Podcast: Play in new window | Download
Abundantly fruity, a burst of fresh peach, juicy pear and sweet honeysuckle anticipates lush flavors of nectarine, ripe melon and pineapple with a clean, bright grapefruit finish.
2007 Napa Valley “Oak Knoll” Viognier
August 27, 2008 by David
Filed under Viognier, Winemaker Notes
Podcast: Play in new window | Download
An exotically fragrant alternative to Chardonnay with fresh peach, ripe apricot, sweet honeysuckle and spice. Pairings: Shellfish, pork, duck, fish or chicken with a fruity or Asian flair.
2006 Napa Valley “Oak Knoll” Viognier
March 6, 2007 by David
Filed under Viognier, Winemaker Notes
Podcast: Play in new window | Download
Exotic flavors and fragrant aromas with honeysuckle, white peach, green apple, apricot and spice. Luscious, tropical flavors, honey, melon and ripe pear coat the palate followed by a crisp, citrusy finish.
Listen to our audio winemaker note: mp3
Read more about this wine here.
2005 Napa Valley “Oak Knoll” Viognier
January 19, 2006 by David
Filed under Viognier, Winemaker Notes
Podcast: Play in new window | Download
Viognier isn’t widely grown outside of its ancestral home in the Rhone Valley of southern France. A limited fruit yielding variety, it was relatively unknown here in California until the early 1990s and the acreage still remains limited due to the difficulty of cultivation. For Geoff Gorsuch, our winemaker, the low yields and viticultural challenges are offset by Viognier’s exotic apricot and spice. He comments that he “…just can’t pass it up, no matter the yield. The aromatics are irresistible. It’s such a seductive wine—luscious and delicate at the same time.”
Winemaker Notes
Aside from a few heat spikes in July, 2005 was quite a cool, long growing season providing the all important hang-time we need to maximize flavor development. Geoff farms our Viognier in the Oak Knoll District where the cooling bay breezes added to the effect of the long ripening season, yielding small, intensely flavored clusters. Following the mid-September harvest, he fermented the juice slowly, at low temperatures to retain all the fragrant honeysuckle, pear and tropical fruit. For all of its delicate aromas, it’s full and satisfying on the palate with a crisp, citrus finish.
Food Suggestions
Lively peach and melon flavors make our Viognier a refreshing counterpoint for spicy Asian and Indian dishes. Geoff loves it with shellfish—the fruit complements the sweetness of the meat, and the crisp finish cleanses the palate for the next bite. It’s the perfect partner for other sweet proteins like duck or pork, and a delicious companion for sushi.
