Viognier was practically extinct as a grape variety 35 years ago when two Americans brought cuttings to California from the Condrieu region of the northern Rhône Valley in France. These were mostly planted in warm climates and made a lush and tropical style of Viognier. That is not what you will find in a bottle of Peay Viognier.

Our hilltop is a very cold site and results in a crisp, focused, and clean white wine well-matched with food. Flavors of candied ginger, lemongrass, and peach pit combine with white floral notes resulting in a graceful wine. Oddly enough, this is the highest acid wine we make which is saying something as Viognier is often quite low in acidity. This singular expression of the variety has contributed to its success and is why we decided to “corner” the Viognier market and planted a second acre 6 years ago.