2013 Alban Vineyards Viognier Alban Estate Vineyard

Community Tasting Notes (14) Avg Score: 91.5 points

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  9/3/2023 - jzeug wrote:

  Nice wine... want to try a younger vintage

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  7/20/2019 - lesz wrote: 91 Points

  very nice. more importably my wife likes it.

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  6/25/2018 - pgm wrote: 91 Points

  Rich aromas of quince, orange peel, walnut and honeysuckle, and citruses and honey spice notes in the mouth. It’s got a long long finish. It’s a big delicious wine, for sure.

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  5/27/2018 - RockyII Likes this wine: 90 Points

  Medium golden yellow (dare I say “pee” yellow). Nose of pear, Marcona almonds, honey, lime and lupin flowers. Taste is tart, acidic to start then sweetness of honey, puff flakey pastry and mango before turning tart again on the very long finish. Glycerol oily mouthfeel. Full bodied. Interesting Wine. 90-91.

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  7/16/2017 - jkscully Likes this wine:

  It seems that Viognier is a tough grape. The VA viogniers are just a little thin and watery, but have an attractive delicacy to them. This Central Valley viognier (along with the Calera that I tasted a few years back) is not thin or watery, but it’s too fat (now I think I understand what that term means). This wine is viognier on steroids: big flavors of peach, and honey, with just a hint of flowers. I did like the attractive oily way about it after it sat for some time (like the Calera).
  
  Unfortunately, the steroids, to me, made the wine flabby: I tried this with bacon wrapped scallops and it just didn’t quite cut through the sweet fatty scallops and bacon like a good white burgundy would. This was an ok, but not spectacular match with salmon. Surprisingly, the best match was with a vegetarian bowtie pasta with peas, mint, lemon, and ricotta. The cooling sensation from the mint was a nice match for the wine and the ricotta was creamy, but not too fatty. It was really a great match.
  
  So, in summary, this is a nice wine with the right food pairing, though I think I prefer the Grace Estate and First Colony viogniers from Virginia, both of which I tasted recently. I’m interested to see how the Condrieu compares.

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