PERHAPS OUR BEST VIOGNIER YET !
The 2003 Viognier, Santa Barbara County has a full mouth feel and a clean, lingering, pleasant finish. It is a blend of grapes from three vineyards: Stolpman Vineyard fruit (30%) provided a lighter, floral-peach, mineral element to the wine; Bien Nacido Vineyard fruit (50%) added body, glycerin, and a burst of tropical and peach aromas; Verna’s Vineyard fruit (20%) added body, minerality and grace. It was fermented in twenty neutral, French barrels. (480 cases produced)
• Bien Nacido fruit harvested September 22, 24.3 Brix sugar, 3.2 pH
• Stolpman fruit harvested September 12, 24.5 Brix sugar, 3.4 pH
• Melville fruit harvested September 15, 25.4 Brix sugar, 3.4 pH
• Whole cluster pressed
• Cold settled before barreling and inoculation
• Assmanhausen and PDM yeast used
• Completed ML fermentation in January
• Twenty neutral French oak barrels used
• Wine remained on lees until finishing
• Light fining with non-fat milk, and then filtered
• Bottled March 24, 2004
• Released May 1, 2004
Food Pairing: Typically lighter fare: non-meat appetizers or entrees, egg-rolls, fish or chicken. This wine pairs well with seafood such as lobster, salmon, mahi-mahi, or shellfish. Scallops and ahi are favorites. I prefer viognier paired with clean flavors, fruitful sauces, and light spicing. I don’t recommend it with highly spiced or powerfully flavored or peppered foods. Try crab cakes or corn chowder for something wonderful and different.