- Total acidity
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- Exotic spices and flavors really bring out this wineâ€™s multi-faceted layers. A lovely pair with seafood and citrus, Moroccan lamb tagine or, to celebrate the first day of summer vacation, in between bites of crispy coconut shrimp.
The fruit for this wine came from a beautiful hillside vineyard just outside of Healdsburg. The Campbell-Mckinney vineyard shares of lot of attributes with france and spain. Rolling, sun-dappled hills, a rambling estate tucked amongst the Grenache vines, gravelly, well-drained soils, and 360- degree views. Our first year with John’s fruit, we’ll be contracting this again. Harvested in early September, it was beautifully ripe.
The 2014 Vintage was an interesting one. Early Bud break, a hot, dry growing season, and exceptionally early harvest in some areas caused some concern over the physiological ripeness of the fruit. But a cool, damp front moved through the Sonoma countryside in early august and gave us a few more weeks on the vine. All in all, it was a good, if condensed, year for grapes in Sonoma.
We crushed and immediately pressed this fruit cold off the truck. Beautiful clusters with a greenish/gold tint were pressed in our new bladder presses to 2 bars. The juice went into neutral oak barrels to keep the fermentations as cool as possible and also soften what can sometimes be a grippy, tannic wine. All fermentations happened in barrel, and were kept on the lees for 6 months, stirring for the first 4 months. Racked only once when we transferred to tank to blend, we were striving to keep all of the gorgeous aromatics in the wine. The wine did not undergo a malolactic fermentation, leaving us a beautifully long, crisp finish. A light filtration upon bottling gave polish to the wine without removing any of the flavor or aroma components that make Viognier such a stunning wine.
What an aromatic beauty! The fragrance practically leaps from the glass. Full of lemon meringue, banana, and tropical notes, These are followed by honeysuckle and orange blossom. Weighty on the palate, with a viscous, almost oily texture upfront, the acids clean the palate and cause the crisp, refreshing finish to linger forever. Don’t over-chill your full-bodied whites. They really prefer a serving temp in the high 40’s to showcase their stunning complexity. A Wonderful match with food. Holds up to exotic flavors, curries, Asian, seafood and citrus, or our favorite, coconut shrimp with mango chutney.