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.
	revised 7-2007

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