 |
|
 |
2007 Peay Vineyards Estate Viognier, Sonoma Coast
Tasting Notes
The 2007 Viognier strikes an impeccable balance between typical Viognier aromas of apricot and peach and the crisp, mineral driven aromas that, though rarely found in this variety, are a hallmark in our Viogniers. The nose soars with seductive aromas of candied ginger, apricot and green papaya. The leesy mouthfeel is held taut by limestone, lemongrass and fennel flavors with crisp acidity and a minutes long finish. This wine is made to accompany seafood. The crab recipe on page 7 is built for our Chardonnay but if you were to add some fresh ginger it would pull the Viognier right into the mix. It will cut through any heavy fish sauce - beurre blanc, e.g. - and match the briny, metallic flavors of oysters. Our best Viognier to date, we believe; a wine like the 2007 makes us happy that we are planting another acre to Viognier this year. 90 cases.
2006 Peay Vineyards Estate Viognier
Tasting Notes
The 2006 Estate Viognier is reminiscent of the 2003 in both structure and fruit profile. It was picked on September 26th and 27th and fermented in 100% old oak barrels. The nose is focused with aromas of kumquat, ginger, baked pears and lemongrass enveloped in a lemon meringue and green tea embrace. On the palate, the Viognier expresses the crisp acidity and limestone/crushed oyster shell minerality that reveals its cool climate origin. Aromas of lilies and baking spices are supported by medium weight and a hint of glycerin in the mid-palate. The Viognier ends with a very crisp, bright finish. 100 cases produced.
|
|
|
