Our hilltop is a cold site to grow Viognier. As a result, our Viognier does not have the lush, tropical fruit aromas common to this variety. Instead, our Viognier is crisp, focused, clean and well-matched with food. Flavors of ginger and peach pit combine with white floral notes resulting in a graceful white wine. This character is what makes it such an exciting and unique wine (and why we decided to corner the Viognier market and plant a second acre 6 years ago.)
2016 Estate Viognier, Sonoma Coast
Usually Viognier is laden with a fruit bowl of tropical aromas and can be fat and unctuous on the palate. Our 2016 Estate Viognier is unique among wines made from this variety and instead delivers a bright and mineral driven wine that enraptures almost all who try it (even the avowed haters of this variety.) The nose on the 2016 Estate features candied ginger, baked apple, orange blossom, and Satsuma mandarin aromas. The mouth is direct and focused with great nerve and tension. There is no fat in the mid palate and the long finish emphasizes a minerally, chalky and salty tang that leaves you salivating.
2015 Estate Viognier, Sonoma Coast
If you are a fan of Peay Viognier, grab some while it lasts. The Viognier was hit especially hard during flowering and we ended up making about half our normal production. What we made is quite good and in the typical style of Peay Viognier. The nose is high-toned and nuanced with light floral aromas, and chalky and green almond notes. The mouth has medium weight with a linear progression down the tongue finishing with minerally flavors and brisk acidity. Fresh, bright and vibrant, the Viognier will be perfect with spring and summer cuisine.
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