2024 Viognier
Tasting Notes
Our 2024 Viognier seamlessly integrates the purity of stainless-steel fermentation with the rich- ness of barrel aging. It opens with expressive aromatics of spiced poached pear, caramelized apple, and fresh brioche. On the palate, layers of pecan and banana foster unfold with a creamy texture and medium-bodied mouthfeel, accented by hints of honeycomb and floral notes. The finish lingers with subtle sweet barrel spice and refreshing acidity, leaving a refined and balanced impression.
Vineyard Designation
100% Estate Grown
Vintage Notes
The 2024 vintage in Washington state was cooler than previous years yet delivered excep- tional quality. A mild winter led to a chilly spring, with bud break across the vineyard occur- ring by the third week of April. Below-average temperatures slowed early growth, but meticu- lous vineyard management ensured balanced crop loads. June remained cool, but July and August brought the heat needed for ripening. Veraison was slightly delayed, reaching full color by mid-August. A warm September extended ripening by two weeks, enhancing acidity. An ideal fall season with delayed frost allowed for optimal hang time, producing beautifully mature grapes. Whites shine with tropical aromas, stone fruit flavors, and crisp acidity, while reds offer bold dark berry notes, refined tannins, and the elegance to age gracefully.
Winemaking Notes
This Viognier was crafted exclusively from estate-grown grapes. Vineyard care begins with stra- tegic winter pruning to maintain vine balance, followed by canopy management throughout the season to optimize light exposure and ripening. The grapes were harvested in early October at peak maturity and gently whole-cluster pressed. After a 72-hour cold settling, the juice was di- vided: 52% in stainless steel and 48% in French oak (20% new, 33% two- to three-year-old, and 47% neutral). Both lots fermented under controlled cool temperatures in the 60-degree range to preserve varietal character. The barrel-fermented portion underwent complete malolactic fermen- tation under close management to prevent diacetyl, maintaining fresh aromatics and balanced acidity. Lees stirring was performed twice monthly for three months to enhance texture and mouth- feel. Each lot aged separately for nine months before blending and bottling.
* Produced in a Vegan Manner (No animal byproducts used in the production of this wine)
Food Pairing
Pan Seared Scallops with White Wine Butter Sauce
Roast Chicken in a Creamy Lemon-Herb Sauce
Roasted Turkey with Porcini Mushroom Gravy
Mediterranean Grilled Vegetables with Olive Oil and Lemon Zest
Creamy Coconut Curry with Fresh Herbs
Classic Pad Thai with Fresh Lime and Peanuts
Macadamia-Crusted Chicken with Orange-Ginger Sauce and Coconut Pilaf
Brie, Gruyère, Camembert, Triple-cream
- Varietal Composition: Viognier
- Appellation: Yakima Valley
- Aging / Barrel Program: 11 months in 52% in stainless steel and 48% in French oak (20% new, 33% two- to three-year-old, and 47% neutral).
- Cases Produced: 849 cases
- Alcohol: 13%
- pH: 3.59
- Acidity: 5.7 g/L
- Ageability: Enjoy now through 2034, with optimal maturity in 2030.