The 2007 Viognier, Santa Barbara County has our classic full mouth feel and a clean, lingering finish. Continuing our string of great Viognier vintages,
this wine has great acidity and correct varietal aromatics. It combines the fruit from two vineyards: Stolpman Vineyard fruit (25%) provided a lighter,
floral-peach, mineral element to the wine. Bien Nacido Vineyard fruit (75%) adds body, glycerin, acid, and a burst of tropical and peach aromas.
It was fermented in neutral, French barrels.
(874 cases produced)
• Bien Nacido fruit harvested October 1 and 2, 24.2 Brix sugar, 3.1 pH
• Stolpman fruit harvested September 28, 24.6 Brix sugar, 3.3 pH
• Whole cluster pressed
• Cold settled before barreling and inoculation
• Assmanhausen and Prise de Mousse 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 May 8, 2008
• Released June 1, 2008
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.