1997 Santa Barbara County Viognier
Current Release:

The 2006 Viognier, Santa Barbara County has our classic full mouth feel and a clean, lingering finish. It is perhaps our best Viognier ever. This wine has more acid that the earlier vintage. It is a blend of grapes from three vineyards: Stolpman Vineyard fruit (41%) provided a lighter, floral-peach, mineral element to the wine; Bien Nacido Vineyard fruit (44%) added body, glycerin, acid, and a burst of tropical and peach aromas; Paradise adds rich tropical flavors and aromas (15%). It was fermented in neutral, French barrels. (811 cases produced)

  • Bien Nacido fruit harvested October 11, 23.6 Brix sugar, 3.1 pH
  • Stolpman fruit harvested October 26, 23.5 Brix sugar, 3.3 pH
  • Paradise fruit harvested September 22, 25.5 Brix sugar, 3.5 pH
  • Whole cluster pressed
  • Cold settled before barreling and inoculation
  • Assmanhausen and WS yeast used
  • Half this wine completed ML fermentation in February
  • Neutral French oak barrels used
  • Wine remained on lees until finishing
  • Lightly filtered, fined with non-fat milk
  • Bottled April 6, 2007
  • Released May 1, 2007

Retail Price $24.00

Viognier is the exotic alternative to Chardonnay. It's full and flowery, with unique scents of apricot and clover. Some winemakers use it to make Syrah more interesting. 

Food Pairing:  Typically lighter fare - non-meat appetizers or entrees, egg rolls, fish or chicken.  This wine pairs well with seafood - lobster, sole, shellfish.  I prefer Viognier paired with clean flavors, fruitful sauces, butter/herb sauces, or light spicing.  I don't recommend it with highly spiced or powerfully flavored foods.  Try crab cakes, gumbo, or corn chowder for something wonderful and different. 


 

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Wine Cellars
revised 7-2007

 

 

 

 

 

 

 


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