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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2016 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 91 pts. in 42 notes) - hiding notes with no text | | | Tasted by David_T on 7/4/2016: Last bottle, my notes mostly match those from 2014 though it is nuttier. Still structured/complex though I'd recommend drinking this summer, 2017 at the latest. (2277 views) | | | Tasted by jfutey on 2/26/2016 & rated 91 points: Like a delicate peach or apricot, drizzled with wildflower honey served on a slate platter. This viognier is macerated briefly on skins 'orange' style to extract more of that sweet, sappy flavor generally absent in boring whites. Finish is perfectly buttery, must sit a good spell on oak. (2394 views) | | | Tasted by wino121 on 11/28/2015 & rated 91 points: Delicious, right color, right nose, right taste.. (2349 views) | | | Tasted by wino121 on 5/24/2015 & rated 91 points: PNP, Explosive apricot, orange peel and honey, with nice balance of acidity right now. Drinking terrific. (2537 views) | | | Tasted by Frank Murray III on 11/24/2014: My last 2010. Opened this y/day, let about a glass sit overnight in the fridge. This has a honeysuckle edge, with honey, orange and a ginger-like quaility. This seems ready to go to me, flashy and drinking great. (3311 views) | | | Tasted by SoundinBetween on 8/2/2014: held together pretty nicely across 2 days. decent complexity, and if you can get past the alcohol, pretty nice.. the main issue is there isn't a lot to cover (the alcohol) up. (2500 views) | | | Tasted by David_T on 4/20/2014 & rated 91 points: Fantastic aromas of tropical fruit, dried apricot, a bit nutty and floral/herbal. The palate matches with the floral/herbal notes initially then tropical and stone fruits. It has a nice minerality though low acid. Still a fantastically complex and enjoyable wine. Drink one now but I'll hold my remaining bottle another year, maybe two. (2885 views) | | | Tasted by DSP on 12/25/2013 & rated 88 points: Floral/peach skin aromas. Rich, viscous, seamless texture with flavors of nut oils and spices, finishing with slight heat and bitterness. Well made, though I prefer viognier with fresher/purer fruit flavors. This is my only bottle, so I'm not sure if the fruit has faded or was just less pronounced from the beginning due to oak aging or other choices. (3176 views) | | | Tasted by Salavon on 8/3/2013 & rated 93 points: Drank on the recommendation of my boss. It was a fine white wine - I would say akin to a red. Beautiful amber color, a little on the light side. On the nose, sweet tangerines. On the palate, a wonderful hint of spice and oak, followed by honeysuckle and grapefruit. Smooth but exceptionally dry. An excellent, unique varietal out of Sonoma. (3349 views) | | | Tasted by *Vine* on 4/26/2013: Popped and poured. Light to medium-light straw gold. Honeysuckle, beeswax, apple slices, fruit cocktail syrup, and flinty mineral notes on the nose. Moderate-light body. Expressive flavors, with honeyed fruit showing an interesting herbaceous tinge. Similar to the 2009, a note of shaved fennel suddenly appears both aromatically and on the palate as this one aerates and seems to be a nuance endemic of Egret Pond terroir. Long close. This has improved considerably since last year and is clearly on the upward trajectory.
An excellent showing overall for what has to be considered one of the best examples of Viognier made in the new world. (3675 views) | | | Tasted by Wrmcbratney on 4/19/2013: Huge QPR. Nicely floral with a pretty nose. Some honeysuckle, lilac, rose, honey, peach and nectarine. Good acidity and structure. Long finish. (2988 views) | | | Tasted by Dave Dalluge on 4/14/2013 & rated 90 points: Popped drink drink while cooking and sampled over about two hours. Awesome floral and white fruit aromas on the nose. Great heft on the palate and fruit driven (no overt oak). Flavors expand over the palate; delightful oily/viscous texture. Satisfying finish. Drinking fine now, so I see no reason to hold these any longer. (2958 views) | | | Tasted by KeithAkers on 3/9/2013 & rated 91 points: Celebrating Ben's birthday (Goosefoot, Chicago IL): Nose: There is a real fatness to the nose along with gorgeous tones of white florals, lychees, hot oils, white fruits, and some sea spray tones.
Taste: Medium/full bodied with medium acidity. The feel is fatter with bigger and balanced tones of white florals, hot oils, white fruits, sea spray tones, and some vanilla on the back end.
Overall: This is a really good viognier. It has a fatness on both the nose and palate with good depth as well. (3377 views) | | | Tasted by bigskymind on 1/30/2013 & rated 90 points: Intense aromatics without being too heady...on the palate, the wine isn't too viscous though the concentration of tropical fruit and perfume is definitely on the intense side...acid is crisp....not much oak - 20% neutral (2835 views) | | | Tasted by Frank Murray III on 1/27/2013: Honeysuckle aromatic, with some wax in the texture. Can really pick up the anise note this time, too. Apricot, orange blossom and again the slick texture. Showed well tonight. (2844 views) | | | Tasted by brigcampbell on 1/26/2013: Dinner with Friends (FMIII in the OC): A lot of acid, grapefruit, and lemon zest. Big fruit driven viognier. Great flavors and enjoyable wine. (3077 views) | | | Tasted by Loren Sonkin on 12/21/2012 & rated 88 points: Jermose virtual Tasting (David T's Home): Silvery gold in color. The nose has a fair amount of vanilla in it and also some fresh cut lumber. I am told this saw no new oak, but it still picked some up. Also some tropical fruit. Slippery texture which was good. Great acidity here although I get a touch of rounded edges. There is some heat and alcohol showing on the palate, but not an issue. Some nice tropical fruits with some tangerines. I confess to not liking many Cal Viogniers, but this is one of the better ones. I prefer the light floral versions of the Rhone. I did like this although the group liked it even more than I. (3338 views) | | | Tasted by David_T on 12/20/2012 & rated 91 points: From a temperature standpoint, cellar temp is best. It wasn't as integrated as it warmed up but would likely be too muted any colder. The nose was fantastically juicy, with aromas of peaches, honeysuckle, pineapple and a hint of citrus. The palate showed some oak that wasn't too noticeable on the nose, but kept the juiciness of the stone fruit along with notes of herbs (mint?) and more prominent citrus. A pleasant, acidic, lengthy finish. (2430 views) | | | Tasted by Frank Murray III on 11/20/2012: opened 2 days ago, have left in the fridge to sit. Enjoying tonight before dinner on a cool fall evening. Lovely texture, with some tropical fruit, like papaya and mango. Honeysuckle and a zing of fennel in the finish, which closes with same papaya note. Zesty and youthful so no rush on drinking. (2630 views) | | | Tasted by vinole on 7/23/2012 & rated 91 points: Napa & Sonoma Trip (Dunn, O'Shaughnessy, Conn Valley, Seavey, TOR, Jemrose, Hansel); 7/23/2012-7/26/2012: White peach & honeysuckle on the nose and palate, with medium body and acidity. This is less ripe and lower alcohol (14%) than most other CA viognier I have had, resulting in a more fragrant and balanced style. (4052 views) | | | Tasted by silton on 7/5/2012 & rated 91 points: Opened Thursday planning to have a glass and serve the rest Friday, it was hard not to abandon that plan and just drink the whole thing myself. Offers lots of pleasure while showing its colors with sufficient grace. Lasted about 5 minutes once Jill and Todd got a hold of it on Friday. (2915 views) | | | Tasted by Frank Murray III on 6/10/2012: My fifth note on this wine since last winter so I have a # of reference points with it. Opened last night, kept in the fridge overnight with cork closure. Drinking between room and fridge temp, so slight chill on it. Once someone knows viognier aromatics, it's hard not to spot it and this wine has it, they float from the glass. As with the last bottle, I find the same ginger root note in the nose and palate, which resonates on the latter as a spicy edge. Medium weight, not lean and more towards the glycerine side of things expressed in a honey, much like the expression in a Vouvray chenin. Oranges, lime, and a finishing note of fennel. Another taster noted white peach, which I think is a spot-on descriptor. Classic Jemrose viognier. (3173 views) | | | Tasted by silton on 5/20/2012 & rated 92 points: The recent IWC note is pretty much perfect. This wine has deep floral power, which I preferred fresh and on the chilled side than warmer or on day 2. Over time it shifter from round river stones and white peach to riper melon and kiwi flavors. Lovely Viognier, not as edgy or crystalline as I recall from the other week but nonetheless a superior example. 91-92 (3080 views) | | | Tasted by tooch on 5/16/2012 & rated 88 points: Dinner at Moderno (Moderno - Highland Park, IL): Incredibly bright nose of peach sorbet drizzled with light honey. I haven't had peach sherbet in a long time, but, wow, these aromas just zipped me back to my childhood. The palate was nice and taut with nice acidity and flavors of white florals, subtle honey and peach. This is a pretty nice viognier. (3494 views) | | | Tasted by silton on 5/7/2012: What a well defined, crystalline take on Viognier. Clear WOTD out of a bunch from last Saturday, no formal notes but a 91-94 kind of impression from that one glass. Liked the 09, this is better. Ordered more for a closer inspection. (3105 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2012, IWC Issue #162
(Jemrose Vineyard Viognier Egret Pond Vineyard Bennett Valley) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, Issue #10 (12/4/2011)
(Jemrose Viognier Egret Pond) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and JebDunnuck.com. (manage subscription channels) |
| Jemrose Producer websiteViognierViogner is wrong wine
This is nonsense.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino County |
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