Appellation: Paso Robles
Composition: 100% Viognier
Bottling Data:
pH: 3.45
Total Acidity: 0.76g/100mL
Alcohol: 15.0% by volume
Bottling Period: 3/7/2013
Release Date: 10/1/2013 (Wine Society)

PHILOSOPHY
Viognier’s rich texture, aromas of citrus, tropical fruit, and haunting floral
perfume have taken this northern Rhône variety from near extinction in the
1960s to a popular variety in the New World. Paso Robles, with its Rhône
influence, has been a new refuge for this grape, and JUSTIN Viognier is an
appealing expression of its potential. It’s full bodied, drier style, mouth-filling
texture, and long finish have made this wine a favorite, especially for wine
drinkers who normally don’t venture into the white zone.
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VINTAGE NOTES
2012 began with a cool spring that delayed bud break until mid-April, three
weeks later than normal, minimizing the chance of late frost damage.
Things warmed in May and June causing some vigorous canopy growth
and a very hot July rushed veraison a bit. Early August cooled and put the
vintage back on track but then warmed, leading to a very hot September
with some great, cool Paso evenings and nights that help balance ripeness,
maturity, and acid levels in our fruit. The first light rainfall occurred on
October 10th, but did not affect the harvest since it warmed up again
through mid-November yielding some great fruit. Our harvest ended in mid-
November, a few weeks later than normal and just before the winter cold
and rain set in.
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HARVEST NOTES
Harvest Period: 9/26/2012
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VINIFICATION
Fermentation: Whole cluster pressed, barrel fermented in neutral French
oak with M2 yeast. Maturation: 5 months sure lie
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TASTING NOTES
Appearance: Clear, pale lemon/straw with high viscosity
Aromas: Rich lemon, tangerine, apricot, and tropical notes with lemon
blossom and French oak accents.
Palate: Full bodied and mouth-filling with ripe lemon, tangerine, yellow
apple, and nectarine fruit, with white floral elements. Finish is long, full
bodied, and textural with golden apple, stone fruit, and citrus flowers. Pair
with a rich lobster or seafood risotto, mildly spiced curry dishes, or a variety
of cheeses.

Tasting notes by Jim Gerakaris, Certified Sommelier

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