Products of other enterprises
Technical characteristics
- Wine colorWhite
Description
Tasting Notes
This Viognier has our classic full mouth feel and a clean, lingering finish. It is bright yet surprisingly rich, demonstrating Viognier's balance of opulence and elegance. It combines the fruit from two vineyards: Vogelzang Vineyard fruit provides a lighter, floral-peach, mineral element to the wine. Bien Nacido Vineyard fruit adds body, glycerine, acid, and a burst of tropical and peach aromas. This wine pairs well with fresh seafood: think mahi-mahi with tropical fruit salsa or seared scallops.
Technical Information
Vineyard: Bien Nacido Vineyard, Santa Maria Valley (75%) Vogelzang Vineyard, Happy Canyon (25%)
HarvestBien Nacido
Vineyard: October 4, 22.5 brix, 3.3 pH
Vogelzang Vineyard: September 22, 23.4 brix, 3.25 pH
CloneBien Nacido: Iberra Young Clone
Vogelzang: Davis 1 Clone
Composition:100% Viognier
Fermentation: Fruit was whole cluster pressed, cold settled and fermented in 50% stainless steel and 50% neutral French oak barrels. Assmanhausen and Prise de Mousse yeasts used.
Barrel Aging: 30% stainless steel, 70% neutral French oak barrels.
Cellar notes: Lightly fined and filtered
Alcohol: 14.0% by Vol.
Bottling Date: April 21, 2012
Production: 258 cases
This Viognier has our classic full mouth feel and a clean, lingering finish. It is bright yet surprisingly rich, demonstrating Viognier's balance of opulence and elegance. It combines the fruit from two vineyards: Vogelzang Vineyard fruit provides a lighter, floral-peach, mineral element to the wine. Bien Nacido Vineyard fruit adds body, glycerine, acid, and a burst of tropical and peach aromas. This wine pairs well with fresh seafood: think mahi-mahi with tropical fruit salsa or seared scallops.
Technical Information
Vineyard: Bien Nacido Vineyard, Santa Maria Valley (75%) Vogelzang Vineyard, Happy Canyon (25%)
HarvestBien Nacido
Vineyard: October 4, 22.5 brix, 3.3 pH
Vogelzang Vineyard: September 22, 23.4 brix, 3.25 pH
CloneBien Nacido: Iberra Young Clone
Vogelzang: Davis 1 Clone
Composition:100% Viognier
Fermentation: Fruit was whole cluster pressed, cold settled and fermented in 50% stainless steel and 50% neutral French oak barrels. Assmanhausen and Prise de Mousse yeasts used.
Barrel Aging: 30% stainless steel, 70% neutral French oak barrels.
Cellar notes: Lightly fined and filtered
Alcohol: 14.0% by Vol.
Bottling Date: April 21, 2012
Production: 258 cases
Contact the seller
2010 Viognier Wine
We recommend to see