93 Points/Editors’ Choice - Wine Enthusiast
90 Points - KensWineGuide.com
While it is a cliché in the wine industry that Syrah doesn't sell, the fact is that all of the grapes of France's Rhone Valley have gained in acres planted and popularity since the "Rhone Rangers" first began promoting these varieties in the 1980s. Perhaps nowhere has this been more apparent than with Viognier, which was at one point virtually non-existent in California, but now boasts over 2,000 planted acres. This white grape is perfect for those that want something different than Chardonnay, but prefer a more full-bodied, richer white wine. With its unique flavor profile, Viognier can match beautifully with flavorful food, but unlike Riesling or Sauvignon Blanc, has plenty of body to stand up to heavier foods. This week we are happy to offer an outstanding Viognier from Fess Parker, sourced from Santa Barbara County, where this grape is really starting to take hold.
The 2010 Fess Parker Santa Barbara County Viognier is pale straw in color, with intense lemon, peach, apple, and lime aromas, along with the floral note that is so characteristic of Viognier. The palate is medium bodied, with citrus flavors joined by green apple, ginger, and even a hint of strawberry. Good acid gives the wine structure, with a spice giving way to lime on the finish. This is a versatile wine when it comes to food pairings, but would really shine with Asian food with milder chili flavors. A perfect white wine for winter, as it doesn't need to be overly chilled.
Vineyard Source: 59% Rodney’s Vineyard & 41% Camp Four Vineyard In The Santa Ynez Valley
Composition: 87% Viognier, 8% Grenache Blanc, 5% Marsanne
Barrel Aging: 10 Months In 70% One Year And Older French Oak, 30% Stainless Steel Fermentation
Harvest Date: September 15Th – October 29Th
Brix: 23.4 – 25.6
Alcohol: 14.5% Alcohol By Volume
pH: 3.39
T.A.: .639 G/100Ml
Production: 3768 Cases
94 Point Vintage
Deep garnet core with an elegant ruby-brick rim—a striking sign of its library maturity. Aromas of black cherry, cassis, and macerated blackberry, seamlessly transitioning into sophisticated layers of cedar, graphite, crushed violet, and cured tobacco. A savory accent of bay laurel, cocoa nib, and warm earth adds impressive intrigue. The palate delivers dense dark fruit framed by velvety, melted tannins and vibrant acidity that keeps the wine lifted and fresh. Finishes long and seamlessly, lingering with espresso, black plum, aged leather, and a fine crushed-stone minerality.
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