February 3, 2011 - A big full bodied wine. Floral aromas with peach and mango. Same flavors with a nice shot of acidity. Slight smokiness. ($22)
June 21, 2009 - Aroma of honeysuckle and butterscotch. Flavor of honeysuckle and citrus with a bit of heaviness in the mouth. Medium finish with a slight, lingering bitterness.
June 2, 2009 - Consistent with last tasting. I agree with 'pupaes' comment on 4/27/09, don't over chill.Take from the cellar and chill for 30 minutes in the fridge for more enjoyable flavors.
April 27, 2009 - would suggest not chilling this wine.doing so shuts it down.this is a big wine with a huge nose of minerals,good spicy,pungent mid palate and a medium, only slightly sweet finish.chilling it changes it. much of the nose disappears and it has a sweeter,short finish. drink it warm with thai food or something spicy.mature wine with some sediment. enjoy.
February 26, 2009 - Nose is much sweeter than I recall in the last tasting; tropical fruit, just a touch of vanilla and oak. Spicey palate with fresh white peach and lemony bite leading to a pecan nut/butter finish.
December 30, 2008 - Peach nose, bitter on the palate. Opened up by second day. Needed time to mellow.
September 6, 2008 - Opened last night and it was barely drinkable. Capped and put in the fridge. Reopened tonight and it was very nice. I won't buy again ... not enough flowers on the nose for me.
March 22, 2008 - Great QPR. Discovered at Whole Foods and took a chance. At 14.5%, this is definetly one that needs to be open for awhile before the flavors fully develop. Went terrific with fetticine alfredo. Will buy again. Would agree with RevJavaDudes description.
March 7, 2008 - Pale yellow color, peach, pepper and tropical fruits on the nose. Can sense quite a lot of the 14.6, then hit with bitter, hot, and chemicals. Out of whack, acrid. Can't get over the bitterness, didn't finish the glass much less the bottle. Unserviceable. Recorked and will try again in an attempt to confirm or deny this experience. 3/8 - revisited this wine less that 24 hours later, and low and behold, it has morphed into a fine wine. Even though I tasted it a bit warm, the bitterness/astringency has diminished and I would now consider this a wonderful Viognier.
January 15, 2008 - Disclaimer: this is my first tasting of a viognier. Popped and poured, nice fresh nose with citrus fruit. On the palate, very astringent--almost carbonated rubber--fadding to peaches and flowers. After an hour or so the astringent notes began to throttle back and the fruit took over. Next time I'll give it more air, but my tasting was very much like the one reported by 'galleyslave' on 4/1/07.