
Wine Specs
Vintage
2017
Varietal
100% Viognier
Appellation
Santa Ynez Valley
Vineyard Designation
Camp Four
TA
8.5 g/L
pH
3.39
Aging
Drinkable upon release (Feb. 2018), 4 years ageability
Serving Temperature
45º F
Residual Sugar
16.5% (by weight)
Label Artist
Wendy Cook
Alcohol %
11.4
Wine Enthusiast
90
Vinous
92
2017 Viognier, “Vin de Glacière" (375ml)
Wine of the ice-box - 100% Viognier
In Stock
$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.
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.
Production
679 cases
Other Notes
Sugar Post-Freezing: 34° brix.