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CURRENT RELEASES
- 2017 Estate Viognier
- 2018 Lès Mis Estate Rosè
- 2016 Estate Zinfandel
- 2016 Estate Malbec
- 2015 Estate Syrah
- 2016 Estate Petite Sirah
- 2015 Estate Cabernet Sauvignon
- 2015 Estate Opulence
- 2015 Estate Tannat
- 2015 Estate Merlot
- 2015 Estate Petit Verdot
- 2014 Estate Hunchback
- 2013 Moto (Late Harvest Syrah)
- 2014 Quasi (Late Harvest Zinfandel)
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PREVIOUS VINTAGES
These vintages are sold out at the winery but may be available in limited quantities in a few retail or restaurant locations.
- 2017 Lès Mis Estate Rosè
- 2014 Estate Merlot
- 2016 Estate Viognier
- 2015 Estate Zinfandel
- 2014 Estate Malbec
- 2015 Estate Petite Sirah
- 2014 Estate Petit Verdot
- 2014 Estate Cabernet Sauvignon
- 2014 Estate Opulence
- 2016 Lès Mis Estate Rosè
- 2014 Estate Zinfandel
- 2013 Estate Petite Sirah
- 2014 Estate Syrah
- 2013 Estate Opulence
- 2013 Estate Hunchback
- 2014 Estate Viognier
- 2015 Estate Viognier
- 2014 Lès Mis Estate Rosè
- 2015 Lès Mis Estate Rosè
- 2012 Estate Malbec
- 2013 Estate Malbec
- 2013 Estate Chardonnay
- 2013 Estate Viognier
- 2012 Estate Zinfandel
- 2013 Estate Zinfandel
- 2011 Estate Petite Sirah
- 2012 Estate Petite Sirah
- 2011 Estate Cabernet Sauvignon
- 2012 Estate Cabernet Sauvignon
- 2013 Estate Cabernet Sauvignon
- 2010 Estate Opulence
- 2011 Estate Opulence
- 2012 Estate Opulence
- 2012 Estate Hunchback
- 2012 Estate Merlot
- 2012 Estate Syrah
- 2013 Estate Syrah
- 2009 Quasi (Late Harvest Zinfandel)
Wines 

2015 Estate Viognier
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Varieties:100% Viognier
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Appellation:Paso Robles
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Average brix at harvest:23.2
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Vineyard:Estate
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Alcohol:13.6%
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Acidity:0.66 g/100ml
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pH:3.41
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Residual sugar:0.02 g/100ml
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Date bottled:May 17, 2016
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Cases produced:190
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Retail Price:$ 22.00
Growing conditions:
Challenging! 2015: Early budbreak and erratic temperatures swings. No frost, but cool, windy weather during bloom led to shatter in many varieties. Early harvest with excellent quality due to tiny berry size, while yields were miniscule due on-going drought and poor set.
Winemaking:
The grapes were hand harvested, then whole cluster pressed while still cool. Barrel fermented in 30% new and 70% seasoned Hungarian oak barrels. The wine was aged on its lees passively for 6 months.
This process produced a richer mouthfeel and allowed the wine to be bottled with minimal filtration.
Tasting notes:
Aromas of ripe apricot and honeysuckle are intertwined with elusive hints of almond blossom in the background. Rich, silky mouth feel from fermentation plus 6 months of passive lees contact in Hungarian oak barrels culminates with a long, rich finish.
Cellaring:
Drink now!! This Viognier will continue to improve with proper cellaring for another 12-24 months, but why wait??
Food selection:
This Viognier will enhance soft ripe cheeses, spicy Asian cuisine as well as richer ocean selections such as scallops, oysters, and lobster.
