2013 Viognier

Peachy aromas are combined with floral, apricot and hint of pineapple; taste is round, balanced, and softly textured.

Food Pairing Recommendation
Serve with shell fish, crabmeat ravigote, Indian curries, and triple cream cheeses.

Technical Notes
Varietal: 100% Viognier
Harvest Date: September 20, 2013
Wine pH: 3.75
Finished Alcohol: 16.3%
Barrel Regime: 12 months in new Acacia Wood Barrels
Case Production: 98