2004 Santa Barbara County Viognier
The 2004 Viognier, Santa Barbara County has our classic full mouth feel and a clean, lingering finish. It is a blend of grapes from four vineyards: Stolpman Vineyard fruit (16%) provided a lighter, floral-peach, mineral element to the wine; Bien Nacido Vineyard fruit (26%) added body, glycerin, and a burst of tropical and peach aromas; Melville-Verna’s Vineyard fruit (16%) added body, minerality and grace: Paradise adds rich tropical flavors and controls the overall acid level of the wine (42%) It was fermented in twenty neutral, French barrels. (480 cases produced)
•Bien Nacido fruit harvested September 6, 25.0 Brix sugar, 3.2 pH
•Stolpman fruit harvested August 29, 25.6 Brix sugar, 3.2 pH
•Melville-Verna’s fruit harvested September 3, 25.5 Brix sugar, 3.3 pH
•Paradise fruit harvested August 18, 24.4 Brix sugar, 3.3 pH
•Average yields less than 1 tone per acres (that is really low) with intense flavors
•Whole cluster pressed
•Cold settled before barreling and inoculation
•Assmanhausen and WS yeast used
•Completed ML fermentation in February
•Twenty neutral French oak barrels used
•Wine remained on lees until finishing
•Lightly fined with non-fat milk
•Minimally handled, this wine has a little sediment! (that’s good).
•Bottled March 28, 2005
•Released May 1, 2005
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.