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
100% Estate Grown
The 2019 Vintage threw everything it could at us winemakers. We started off with a very mild winter, then out of nowhere we saw record snow accumulations in late February that lasted until early March. Thankfully, this did not affect buds on the dormant grapes, but it did cause a delay in bud break; about 2 weeks later than normal. Delayed bud break then delays ripening overall so we did see a later than usual ripening to get to our optimal ripeness, we did see a decent amount of heat accumulation, but the 2019 vintage will go down as a cooler vintage for Washington State. Not only did we have these challenges to overcome, but our typically amazing October was also very trying for us. We did not see one frost on our vines, but we saw two freezing periods that made our winemaking decisions ever more challenging. The 1st frost we saw we were happy with the results thinking we have escaped a terrible outcome in the vineyards, then 9 days later we were hit extremely hard and we saw considerable frost damage to all our grapes. As we are seasoned winemakers, we took this challenge head-on and decides to purchase brand new state of the art equipment including an optical sorter that would eject bad and damaged grapes before any of these grapes went into a fermenter or press. The new equipment worked as amazing for us and the results in the wines are more than pleasing for us as well. Challenging vintages like 2019 really lets you know as a winemaker what you are made of and we at Airfield Estates not only took this challenge head-on, we excelled and the wines we produced from this vintage are going to be more consumer-friendly with higher acidity and lower alcohols but the fruit aspect is exceptional.
Our 2019 Viognier is 100% Estate grown and was harvested at optimal maturity in early October. Once harvested, 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 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 wine's fruit to be the star of the show. After fermentation, the barrel portion was inoculated for Malo-Lactic fermentation and was closely monitored with the goal to achieve 100% MLF 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.
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
- Aging / Barrel Program: 59% Stainless Steel 41% French Oak (45% New 55% Neutral)
- Cases Produced: 907 cases
- Alcohol: 13.7
- pH: 3.47
- Acidity: 6.0
- Ageability: Now through 2023