It shows a fresh and delicate bouquet of flowers on the nose mingling with white peach, pink grapefruit and lemon rind.
Aged just a touch in French Oak to enhance the vibrant stone fruit Viognier is known for. Bright acidity offsets the malo-lactic creaminess, bringing another layer of complexity to the wine. A perfect pairing for seafood and light pasta dishes
Yet another year of drought conditions began with our “rainy season” ending early, followed immediately by flowering fruit trees opening up before the end of January. We received only about 75% of our usual rain. Spring was long, cool, overcast and punctuated by several windy days during flowering that badly affected fruit set. Shatter was evident in several of the vineyards we work with; by harvest, our Chardonnay crop was off by about 40% and our Syrah by 60%. Growing season temperatures were steady and warm – perfect for developing the complex fruit flavors we look for, as well as preserving the acidity necessary for mouth-watering wine. Harvest began in July, our earliest harvest date on record at BELL, and we were completely finished bringing in our red grapes by the first day of October, also a record. To quote Anthony, “Young wines look to be of excellent quality with deep color and lovely fruit aromas, and initial analysis shows no serious impacts from the series of heat waves we experienced.”
100% barrel fermented & malo-lactic 4 months in 22% new French Oak