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2018 Viognier

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Tasting Notes

53% French Oak (50% New, 50% Neutral) 47% Stainless Steel.
Vivid aromatics of ripe pear, banana peel, and honeysuckle carry through to the palate. Secondary flavors of marzipan intertwine with the fruit adding a layer of complexity. Richly textured and exceptionally balanced, this wine leaves a smooth, creamy mark on the finish.


Best of Class Gold, 2019 Tri-Cities Wine Festival

Vineyard Designation

100% Estate Grown

Vintage Notes

The 2018 vintage was characteristic of Washington State with a mild winter and very hot summer. Temperatures in March and April were slightly above average, leading to bud break mid-April. A warm spring provided perfect growing conditions for the vines. Our meticulous viticultural practices allowed us to manage vigorous growth throughout the season so the plants reached optimal crop yield goals for each block. The hot summer allowed grapes to reach full maturity and ripeness levels far exceeding anything we saw in 2017 or 2016. White grape varietals received significant sun exposure creating bountiful aromatics with balanced acidity. The red grape varietals made wines that are luxurious with dark fruit aromas and silky tannins. The 2018 vintage will be one to enjoy for many years to come.

Winemaking Notes

This Viognier is 100% estate grown and was harvested at optimal maturity in early October. The grapes were sent directly to the press as whole clusters for a gentle pressing. The juice was cold settled for 72 hours. After cold settling, a portion of the wine was sent to stainless steel tanks and the rest to French Oak barrels. Both lots were fermented cool with max temperatures in the 60-degree range allows the wines fruit to be the star of the show. After fermentation, the barrel portion was inoculated for malolactic fermentation and was closely monitored with the goal to achieve 100% malolactic fermentation without diacetyl production (buttery flavor) to preserve the fruit aromatics of the wine and still have a perfect balance of acidity. After fermentations were completed, both the barrels and tanks had their lees stirred twice a month for 2 months to help build texture and naturally soften the wine. This wine was then stabilized and prepared for bottling. Produced in a vegan manner, no animal byproducts were used in the production of this wine.

Food Pairing

Pad Thai
Halibut with Orange and Mint Salsa Verde
Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf
Gruyère or Aged Gouda

  • Varietal Composition: Viognier
  • Appellation: Yakima Valley
  • Cases Produced: 815 cases
  • Alcohol: 13.8
  • pH: 3.47
  • Acidity: 6.4
  • Ageability: Now through 2022

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