Palette: Bright acidity on entry leads to a creamy mid-palette and long spice driven finish. The flavors of white stone fruit and baked pears combined with subtle nutty undertones and some flora/spice bitterness in the finish.
Silver Medal winner San Francisco Chronicle Wine Competition. Part of Williams-Sonoma Wine Club.
Lawrence Dunham Vineyards & Deep Sky Vineyards
Fermented and aged in Stainless steel tanks
We purchased the fruit for this Viognier from two exceptional Willcox sites, Lawrence Dunham Vineyards in the Chiricahua Foothills and the Asmundson Family Vineyards on the Willcox Bench. Harvested in September 27th, 2013, inoculated with QA23 and fermented in stainless steel tanks. It was stored in neutral French oak for 5 months. It was then bottled in January 2014.
Food Pairing Notes
Pairs well with light seafood dishes, salads and bold Indian fare.
As the Silver Medal winner at the San Francisco Chronicle Wine Competition, this wine exemplifies our winemaking goal: to craft award-winning wines from Arizona grown fruit. This Viognier combines vibrant fruit and a complex, creamy mouth-feel.
200 Cases Produced