Viognier has voluptuous aromas and flavors of dried apricots and peaches plus a round, rich mouth-feel and Chardonnay adds crisp acidity to make this well balanced, food-friendly blend. Both varietals were barrel fermented and aged for five months in older French oak barrels to enhance the mouth feel.
–Tasting Notes by Winemaker Betsy Spann
Appearance bright gold
Aromas juicy apple, apricot, white peach, lemon peel, wet stone, see mist, honeysuckle
Palate opens with applesauce & allspice, lively citrus flavors on the finish
Food Pairing Suggestions
This white wine blend can handle foods that are often difficult to pair with wine, like spicy dishes, vegetables or ones that incorporate vegetables such as Asian stir-frys. It also works well with most seafood, shellfish, chicken or turkey dishes.
Redwood Valley, Mendocino County & Dry Creek Valley, Sonoma County, CA
Ready to enjoy now!
About The Vineyard
The chardonnay came from the cool-climate Redwood Valley of Mendocino County while the viognier was sourced from Dry Creek Valley in the northern part of Sonoma County.
– This wine was whole cluster pressed, then fermented in three to six-year-old French oak barrels.
– Aged in three to six-year-old French oak barrels for five months, then in bottle for three months prior to release.