Varietal
A warm weather vine, Viognier was grown for centuries in the northern Rhone region of France. Due to low productivity the varietal fell out of favor for years but was resurrected in the mid 1980’s following the popularity surge of Rhone reds. Today Viognier once again enjoys major plantings in France’s Condrieu and Languedoc appellations as well as the Napa Valley and Mendocino appellations in California. Viognier is typified by high color and alcohol as well as a distinct perfume of apricots, peaches and blossom.

Vintage
The amount of rainfall, though early, was normal. Dry weather reigned from March, the warmest March on record, to October. The warm weather jump-started the growing season, making farmers nervous (much more time for things to go badly). Things did cool down for spring extending bloom. Periods of long bloom affect uniformity in reds causing a potential of uneven ripening within an individual grape cluster. In our vineyards, we ‘green drop’ to balance the crop and eliminate late ripening fruit at the end of verasion. Summer was moderate without any heat waves; but it was humid raising concerns of mildew. By the end of July it was evident that an early harvest was upon us. We began picking our Sauvignon Blanc on August 13th, the earliest ever, and had brought in about 15% of the total crop by the end of August when it got hot and dry. High temperatures are not unusual in late summer and early fall but humidity under 20% is very unusual. In fact the average low humidity over the previous five years didn’t go below 30%. Extended periods of hot, dry weather are difficult for a grapevine to endure. With almost two weeks of 10 - 20% humidity in late August and September, mildew was now the least of concerns! Grape sugar was soaring before flavors had matured; our growers did a great job sustaining vineyards until flavors developed. By the end of September we were evaluating an outstanding vintage. 2004 is a vintage of ripe and well-developed flavors with the best overall quality in years.

Vinification
Viognier needs to be handled with care during the winemaking process, from start to finish. The delicate floral juice of Viognier is surrounded by an astringent skin, which can cause the wine to be bitter. We use only the free run juice to preserve the wine’s beautiful delicacy. Cold fermentation in stainless steel tank maintains the delicate flavors during fermentation. Bottled in February 2005. Alcohol 14.5%, Total Acidity, .58, pH 3.49, Residual Sugar .2%. 732 cases produced.

Tasting Notes
Viognier is an exotic wine: one with the body of Chardonnay but the flavors of Riesling and/or Muscat. This is a wonderful example of the varietal, with its intense aroma of peach, pineapple, and honeysuckle, and its generous palate impression and rich flavors. Serve with dishes such as clams in yellow bean sauce, scallops in a light curry sauce, macaroni and cheese, or roast veal.

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