August 6, 2012 - Nice with good acid and minerals. Fruit is mostly gone at this point but it's showing more like an elegant burgundy.
August 31, 2009 - Last bottle. Excellent with chicken, pasta artichokes and peppers. Cathy rated it even higher.
January 21, 2008 - Much better than the last bottle we had, a couple of years ago, upon release. That one was way too oaky. The oak in this bottle was much better integrated. But this is so different from French Viognier. This reminded me of a good CA chard after a few years. The fruit trumped the oak and you have a pleasant, buttery, full chard to drink. But I much prefer Viogier to be crisper, lighter and distinct white fruit predominent. As a straight up winr, I'd give it a 92. But as a fine example of vigionier, I'd have to give it an 85.
December 16, 2007 - very very rich and tasty but a little too oaky
August 16, 2007 - Best showing so far of this wine. A huge hit at Bistro Bisou last night. Blew away the Franch Vouvray (didn't see the producer) on the table when i arrived late. Everyone was reaching for seconds and thirds. Light golden color. Enticing floral and pitted fruit aromas. Noticeable dollop of oak, but no one was complaining. Full bodied -- handled the foie gras appetizer very well. Agree with RP that this may be he best Pride Viognier yet.
July 27, 2007 - This was a very nice bottle consumed with Chris & Julie
June 5, 2007 - Paired with lobster - nice color, floral notes with apricots
May 27, 2007 - Rich golden green color. Nose of peaches and flowers. Rich taste of tropical fruit and florals. Pleasing mid palatte and aftertaste. Great sipping on the patio.
May 13, 2007 - I don't know if it's just this bottle or if they're all this way at this point, but this bottle showed definite oxidation which detracted from it's decent - though fading - sweet, tropical fruit. Only okay acidity, drink this up if you have any. (Interesting how this wine has not held up over time as I review my previous notes from mid-2005 and later-2006.)
January 16, 2007 - Quite nice with turbot; not too acidic, yet able to hold its own against food with soy sauce, lemon, and salad. Yum!