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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2018 (based on 51 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 33 notes) - hiding notes with no text | | | Tasted by 3daywinereview.com on 10/24/2020 & rated 93 points: Still life left. Floral, slate, grapefruit, lemon and spice. Medium finish. Had this several times and it always delivers. 92 points
Day 3: Very nice and holding form. Lemon, minerals, wafer, tropical fruit and floral notes. This is one of the best examples of Viognier in the US. 93 points
Recommendation: Buy! (1713 views) | | | Tasted by WineJunkieWest on 7/8/2019 & rated 91 points: Very nice! (1876 views) | | | Tasted by forceberry on 3/14/2019 flawed bottle: 14,5% alcohol. Tasted half blind.
Deep, concentrated yellow-green color. Stuffy, damp nose with aromas of bruised apples, some rotting brown apples, a little bit of dull earthiness and a hint of apple peel. The wine is full-bodied, oily and somewhat tired on the palate with flavors of greengage, some sharp aldehydic green apple flavors of Fino Sherry, light notes of stony minerality and a touch of dusty earth. Medium-plus acidity. Dull, short and tired finish with somewhat aldehydic aftertaste of sorrel, hay, some green almonds and a hint of tangy Fino Sherry salinity.
A wine that is either past its peak or then its cork has dried up and leaked some air into the bottle. In a lousy condition. (2066 views) | | | Tasted by 3daywinereview.com on 3/2/2019 & rated 90 points: Washington State (Excelsior, MN): Another solid showing of this wine with floral, orange slice, honey suckles and pear. Medium finish and good acidity. Enjoyed by the group.
Recommendation: Drink now. (2184 views) | | | Tasted by Skrutt (Formerly RotHead) on 1/11/2019 & rated 93 points: High acidity, pure. An ethereal aroma of honey develops gently in the glass. (2149 views) | | | Tasted by clutj on 6/3/2018 & rated 91 points: No notes but liked; full bodied (1903 views) | | | Tasted by 3daywinereview.com on 5/16/2018 & rated 92 points: Day 1: Fragrant nose with floral, spice, lemon and tropical fruit. Not a new world style so well done K Vintners! Great acidity and medium plus finish One of the better new World Whites I have sampled over the last year. Great QPR. 92 points
Day 2: Not as good as day 1. 90 points
Day 3: Not as solid on the nose or palate. This is a day 1 wine and consume over the next year. 88 points
Recommendation: Drink now and on day 1. (1658 views) | | | Tasted by vandal16 on 4/30/2018 & rated 91 points: Floral, oily texture. (1529 views) | | | Tasted by 3daywinereview.com on 12/16/2017 & rated 91 points: Fragrant with lemon, pear, floral and honey suckles. A bit sweat on the palate but has a nice mineral driven finish. Medium to long finish and very complex wine. Drink now or hold for 5 years. (1712 views) | | | Tasted by 3daywinereview.com on 9/23/2017 & rated 92 points: Excellent wine. Floral, honey suckles and flint. Medium finish and good acidity. Very well made and enjoyable. (1959 views) | | | Tasted by stevemar on 9/21/2017 & rated 90 points: Nicely balanced with notes of melon, apricot, light citrus. Very refreshing and pleasant drinkability. (1320 views) | | | Tasted by brown57 on 10/20/2016 & rated 90 points: Nicely made Viognier with notes of honeysuckle and stone fruit (particularly apricots). Drank 2/3 of this upon opening and the remainder on day 3. At that point it had turned a bit sweet and less focused. I'm guessing this needs to be aged a bit more or else plan to drink up on day 1 because it did not get better after a few days.
We've now tried the '12, '13, and '14 K Vintners viogniers (the later two are from the Art Den Hoed vineyard, the 1st one I believe is not). I prefer the '13 out of those three as that one had a desirable creamy, viscous texture that the other two couldn't match. I see the '15 Art Den Hoed is available so will pick up some of that to see how it compares. (2358 views) | | | Tasted by Ewhite30 on 10/15/2016 & rated 91 points: Great juice. Lovely mix of stone fruits and lemon on the nose. Notes of apricot, peach skin, lemon rind and caramel over the palate. Medium acidity, very easy to drink. Great expression of the varietal, very nice wine.... I'll be adding to my stock of 15s. (2241 views) | | | Tasted by Lazlo Toth on 6/25/2016 & rated 91 points: Pale yellow color. Apricot and honeydew with mineral hints on the nose. More citrus in the palate than the bouquet suggests. Meyer lemon and pineapple flavors with an underlying dose of oak and quince tannins which creates a long finish, especially for a viognier. Medium acidity which is impressive for this varietal. On the pour this vintage drinks more like a chardonnay than the typical viognier. I like the 2012 K Vintners Columbia Valley just a touch better, but I think this wine will continue to develop and improve over the next couple of years which is rare for this varietal and speaks to the talent of the winemaker. From pop-and-pour-through-swirling-to-the -finish, the wine opened up more and the fruit became more expressive with the finish integrating to the more familiar viognier style (but not becoming flabby). This is the only viognier I have ever had that I would recommend a quick pour into a decanter before pouring into your glass and just a little more time might prove it the equal of the Columbia Valley cuvee. (2535 views) | | | Tasted by cstir on 12/27/2015 & rated 89 points: Pleasant fresh flavored apricot and light lemon citrus; modest acidity; average complexity; modest finish. (2467 views) | | | Tasted by NavyVet6874 on 12/14/2015 & rated 93 points: I should have bought more than one! Rich and full-bodied expression of the varietal with a viscous mouth feel. (2452 views) | | | Tasted by tomherer on 9/27/2015 & rated 91 points: Nose of honeydew and apricot. Getting flavor of peach, quince, white chocolate, and Meyer lemon. Energetic, lilting midpalate with cream and marmalade. Finishes medium, delicate, and bright. A favorite and great value every vintage, and makes a strong case for domestic Viognier being a balanced wine with cool-climate characteristics. (1816 views) | | | Tasted by Motz on 8/22/2015 & rated 89 points: Melon, slightly under ripe apricot and nectarine, gooseberry, and minerality. Medium to medium plus acid, rich, and tangy. Nicely integrated alcohol, agreeable finish. (2006 views) | | | Tasted by AlexHop on 8/1/2015 & rated 91 points: Rich apricot. Not much avid. Yummy. (1455 views) | | | Tasted by MattMauldin on 7/2/2015: Walla Walla tastings: Notes of honeysuckle, melon, lychee and mineral. Bright fruit and rich structure on the palate, with a full rich finish. (1620 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, Washington Turns Up the Heat (Nov 2015) (11/1/2015)
(K Vintners Viognier Art Den Hoed Washington) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| K Vintners 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.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Yakima Valley Wine Yakima Valley |
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