Viognier is a flavor-packed, fruity white grape of the northern Rhône region of France called Condrieu, and it is used as a blending grape in the Chateau Nuf du Pape region.   It is known for its crisp acidity and lush peach, apricot and ginger nuances.

With its steep hillsides and limestone soils, the Westside of Paso Robles is emerging as the Rhône of California.   Our Viognier comes from a terraced hillside about four miles west and four miles south of the town of Paso Robles, located off highway 46 West, on the way to the ocean.   Like the famous Rhône, there are more rocks than soil in the vineyard.

The wine is crushed directly to the press and then allowed to cold settle for 36 to 48 hours at 45°.   Next, the wine is racked off the lees and fermented in stainless steel at 51° to preserve all the natural fruitiness and flavor of the grape.   All the crisp acidity in the wine comes from the limestone soil and cool climate on the Westside of Paso Robles.   There is nothing added except yeast.

100 % of the wine is then put through malolactic fermentation for added complexity and richness.   The Viognier was aged completely in stainless steel and bottled in late August 2005.   Since the Viognier was totally bone dry and through malolactic, we were able to bottle with only a very light filtration instead of having to sterile bottle the wine.