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2017 Viognier, “Vin de Glacière
Wine Specs
100% Viognier
Santa Ynez Valley
Vineyard Designation
Camp Four
8.5 g/L
Drinkable upon release (Feb. 2018), 4 years ageability
Serving Temperature
45º F
Residual Sugar
16.5% (by weight)
Label Artist
Wendy Cook
Alcohol %
Wine Enthusiast

2017 Viognier, “Vin de Glacière" (375ml)

Wine of the ice-box - 100% Viognier

I’m not sure why it has taken me ten years to bring back Vin de Glacière into the fold, and my perhaps rash decision to stop making it ten years ago after selling off the large commercial brands was probably as clever as the decision to sell off Apple stock when Steve Jobs first left the company. For those who don’t recall, we produced a Muscat, “Vin de Glacière” (wine of the icebox) for many years and it was enormously successful, especially as a by-the-glass pour in many restaurants throughout the country.

92 Points Vinous
90 Points Wine Enthusiast

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/ 375 ml
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$20.00 per bottle / $216.00 per case
$17.00 per bottle / $192.00 per case (Members)

Wine Profile
Tasting Notes
On the nose, you will find the subtle suggestion of white flower, Mirabelle plum, as well as the honeyed character of apricot and an unnamed highly exotic tropical fruit. These flavors carry through to the palate, coupled with further elements of citrus peel and clove. While reasonably sweet (165 g. of residual sugar), the wine is not at all cloying in virtue of its impeccable acidity. The wine will of course work exceptionally well as a dessert wine, especially paired with fruit desserts, but for sublime elegance, consider it as an apéritif with foie gras, or if you’re averse to that concept, perhaps a rich trout mousse.
92 Points, Vinous. "Transparent gold. Apricot nectar and charred pineapple aromas, along with suave floral, candied ginger and floral notes. Sappy, sweet and concentrated yet surprisingly lithe on the palate, offering intense tropical and pit fruit flavors firmed by a late suggestion of bitter citrus pith. Delivers a compelling blend of richness and energy and finishes very long and spicy, the ginger and apricot notes returning. This lush yet nervy sweet wine would make a great companion for salty cheeses, especially sheep's milk blue versions. Drinking Window: 2018-2022" — J.R. (Oct. 2018) | 90 Points, Wine Enthusiast. "Made by freezing the grapes prior to extraction, this dessert wine shows candied red apple, dried honeydew and a hint of tuberose on the nose. The palate is viscous but balanced by zesty acidity that penetrates deep into the finish, offering flavors of lime spritz and apple syrup." — M.K. (Sept. 2018)
Vineyard Notes
We were somewhat overdoon for a dessert wine in our line-up, and the Viognier grapes from Camp Four Vineyard in the Santa Ynez Valley were an excellent choice for this style.
Production Notes
Naturally high in sugar, as well naturally high in acid, we subjected the juice to cryoextraction, i.e. froze the grape must and separated the sweeter juice from the remaining ice, a slightly different methodology than what we deployed when making our “wines of the ice-box", lo so many years ago.
Food Pairing Notes
Apricot clafoutis with almonds. Creme brulee. Peach cobbler. Mirabelle plum tart. Pineapple upside down cake. Blue cheese, such as Pt. Reyes or Rogue River Blue (with stone fruit preserves wouldn’t hurt - we suggest our peche de vigne jelly). For a truly stellar blue cheese pairing, try Valley Ford's "Grazin' Girl" Gorgonzola Style Raw Cow's Milk Cheese on a coconut biscuit... Swoon.
679 cases
Other Notes
Sugar Post-Freezing: 34° brix.