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
Sold out.
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.
