Across the Napa Valley yields were up by two percent compared to 2017. This bountiful harvest gave us the opportunity to select only the finest grapes from the crop. The 2018 Napa growing season was on the cool side overall. The near picture-perfect growing season began in late February. Spring was mild, with extended flowering yielding uniform grape clusters. Temperatures remained steady and warm throughout the growing season, without any significant heat spikes, making for a cool, unhurried harvest.
Native yeast barrel fermentation, sur lie aging & partial malolactic fermentation. The wine spent 8 months in neutral oak.
This vintage was another classic! The Viognier is showing aromas of white peach, green jasmine tea and honeysuckle. You will taste rich pear, balanced acidity with roundness and minerality. The finish features citrus zest and crisp acidity with a cleansing finish. A touch of softness from the short barrel aging lends a touch of softness.
FOOD PAIRING – provided by CJ, Wine Educator
I chose Clams Casino to pair with the Viognier. The recipe called for lemon, bacon, parmigiana cheese, butter, which are all dominant in salt or sour. The balance of the recipe, clams, red bell pepper, shallots, breadcrumbs and black pepper did not influence the wine as much as the sour and salt dominant ingredients did so I paired the wine with the salt and lemon.
I found the acid in the wine to be the dominant feature, with the fruit slightly overpowered by it. By choosing this dish, the magnificent fruit characteristics of white peach, Honeysuckle and mandarin zest were brought forward on my palate and worked extremely well allowing the food and wine to be balanced beautifully, not overpowered by the acid or the fruit which is what I want in a wine.
|Wine Style||White Wine|
|Harvest Date||September 20, 2018|
|Aging||8 months in neutral oak|
|Bottling Date||May 17, 2019|