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2015 Viognier, SBC
Wine Specs
Vintage
2015
Varietal
Viognier
Appellation
Santa Barbara County
Alcohol %
14.4

2015 Viognier, SBC

GOLD MEDAL
{2016 San Francisco International Wine Competition}

Passion fruit and guava explode out of lime, white apricot, lychee nut, papaya and Asian pear, accented beautifully by jasmine, white pepper, coconut butter and vanilla. It’s racy acidity transitions nicely into a soft, viscous finish.

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$35.00
/ 2015 Viognier, SBC
SKU: W_15VIOSBC
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$420.00
/ Case of 12
 

GOLD MEDAL
{2016 San Francisco International Wine Competition}

GRAPES
35% 2015 Viognier, Los Alamos Vineyard, Santa Barbara County
30% 2015 Viognier, Valley View Vineyard, Santa Barbara County
30% 2015 Viognier, Calzada Vineyard, Santa Ynez Valley
5% 2014 Viognier, Calzada Vineyard, Santa Barbara County

SENSORY
Passion fruit and guava explode out of lime, white apricot, lychee nut, papaya and Asian pear, accented beautifully by jasmine, white pepper, coconut butter and vanilla. It’s racy acidity transitions nicely into a soft, viscous finish.

CRAFTED
A little more than six-tons of Viognier clusters were hand-picked in early September, 2015, from three vineyards: Los Alamos Vineyard, Valley View Vineyard and Calzada Vineyard. The grapes were gently pressed, then settled and fermented as separate lots in 100% stainless steel. Upon completion of fermentation the wine was transferred off the lees again and blended to one chilled stainless steel tank, where it aged for approximately six months. Malolactic fermentation was prohibited entirely. To add richness, viscosity and complexity, an addition of of 5% 2014 Viognier from Calzada vineyard was added.  After being cold stabilized, cross-flow sterile filtered, the final blend was bottled to nearly 450 cases of 12/750mL bottles in March, 2016.

NOTEWORTHY
Viognier (pronounced VEE-ohn-yay) is the most-planted white Rhone varietal in the United States, approximately 3,000 acres in California alone. It is a difficult grape to grow, as it is somewhat more prone to disease than other varietals and can be unpredictable in its yield. It is reasonably drought resistant, enabling it to thrive in the dry climate of the Santa Ynez Valley.  It should be picked only when fully ripe, at 23-24° Brix. When picked too early, the grape fails to develop the full extent of its aromas and tastes. When picked too late, the grape produces wine that is oily and lacks perfume.

PAIRINGS
Viognier can be a very full-bodied wine and highly aromatic, which may overpower delicate chicken or fish dishes. Instead, pair it with more robust, spicy food, like Thai curry, Indian curries or a Moroccan tagine, which compliment and moderate mouth-altering heat. Alternatively, pair this Viognier with meat cooked in a creamy sauce. A chicken and mushroom pie may also work well. Just remember to avoid serving with a vinaigrette dressing, as this will clash with the wine.

CELLAR
Viognier is best consumed young (generally speaking). For those who appreciate less fruit-forward, aged whites, we would allow the idea of "braving it" up to three years in the cellar. We recommend that you serve it only slightly chilled (50-55°F degrees ) to show off its complex, perfumed aromatics.

WINEMAKERS
Bion Rice, Director of Winemaking
Jose Gomez, Cellar Master
Guadalupe Chavez, Assistant Cellar Master

CHEMISTRY
pH: 3.37
Residual Sugar: DRY
Alcohol: 13.8%

 

Product Reviews
Ian's Gravatar
Ian
1 1 1 1 1
(Dec 31, 2016 at 12:05 PM)
My favorite of the whites here. Smells like an island vacation in a glass, with the tropical fruit flavors to back it up

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