Nose

Enticing aromas of peach, pear and citrus blossom introduce this fruit focused Viognier.

Palate

Ample natural acidity balances the mid palate weight and lengthens the finish.

Growing Conditions

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Harvest

Harvested: Oct. 2005.

Bottling

Bottled: April 2006

Winemaking

Though barrel fermented, neutral cooperage was employed to avoid oak extract and preserve the forward fruity aromas and flavors.

Aging

Neutral Oak

Food Pairing

A perfect complement for a variety of foods, including Thai and other Asian preparations.