Although not the wine world's biggest Viognier fan, this paired surprisingly well with some Gouda, Manchego, and Brie cheese. Strong citrus flavor and fragrance, it also had bit of grapefruit on the palate. Very nice legs and a nice yellow gold color.
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Beautiful. This is a big wine which can hold up to some heavier food. Nice floral notes. Integrated tropical fruit with pineapple and pear. Very nice long finish. Give it time to open and don't serve too cold.
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This is a cantaloupe bomb! followed by tropical notes. Has a margarine texture that is quite unusual. But the finish is a strong alcohol heat, making it almost hard to swallow. Must of been some of the ripest fruit
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Good, but I agree that it's overpriced. Nice honey, melon notes. Initial heavy alcohol that dissipated after 1/2 hr in an uncorked bottle. Paired well with goat cheese with honey and figs. Also a nice palate refresher for pasta with squid ink sauce.
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NY/NJ WLTV Offline (Fonda Del Sol, NYC): Pop and pour. Tons of rubber/latex/bandaid on the nose with underlying tropical fruit. Tropical fruit on the palate with medium body, medium acid and a creamy mouthfeel.
Later Mike served me a glass of this blind. The aromatics had changed entirely to peach and tropic fruit. The rubber was completely gone. But I managed to guess it correctly for it's structure and mouthfeel.
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Tasted at the winery. Apricot, peach, and honey aromas. Intensely concentrated stone fruit with some minerality on the palate. An extremely rich, lanolin texture. Decent length. Not sure where this one is going.
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I think I liked this better at the winery on beautiful November day with a picnic. This is a nice enough wine but should sell for around $15-$20. Well made but not worth $42. I'm not the biggest viognier fan I guess.
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The bouquet is of pears and pineapple with hints of cinnamon. It covers your palate nicely with a velvet texture. You taste warm fruit, light citrus with more lemon and some apple. Not much mineral taste but enough acid to bring balance. I would pair this with some nice goat cheese with apples or a white fish with a mango salsa.
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Apricot, peach and vanilla. Seems to be more influenced by oak/barrel than some interpretations of the grape done in a more crisp and minerally style. Good but different.
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This is a fabulous relatively small production Viognier. Floral on the nose, dry, smooth and sophisticated on the palate. Predict the 2009 release will sell out fast (like the 2008).
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Smooth and creamy, but lacking in the fruit (tropical in particular) that should be present with a viognier. Enjoyable, but one dimensional and certainly not a good value at this price.
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California Wine Tasting Adventure; 8/2/2010-8/6/2010 (Napa, Sonoma): Tasted at winery. Very nice California Viognier. The price here, in my opinion, is absurd for this kind of wine but if they can sell it, more power to them. Floral nose, apricot and white peach. Nice and delicate but good mid-palate weight. This was pleasant to drink, but it should be served cold as there was noticeable heat as it warmed in the glass. Slightly clipped finish.
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Yes, as others have written there's a bit if heat on this but there's oh so much more. Very full bodied, with notes of vanilla, spice, and honey. Not too sweet, with some good acidity in the mid-palate. Paired nicely with monkfish liver over red snapper sashimi. So enjoyable. If the heat is a bother be sure to serve well-chilled.
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Maybe a little heat gives this a slightly lower rating. But I loved the spice and the mouth feel. Couldn't keep my hands off it. Lots of vanilla, pepper and honey. All gone.
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Floral and spicy notes lie over a core of pear and tropical fruit. Strong banana ester smell, apricot not as pronounced. Needs to be served pretty cold to overcome its 15.4% alcohol. Main issue for me was the taste of alcohol on the finish. Better acidity in this wine than vintages from the earlier 2000's.
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12/19/2015 - Mackall817 wrote: 88 Points
Although not the wine world's biggest Viognier fan, this paired surprisingly well with some Gouda, Manchego, and Brie cheese. Strong citrus flavor and fragrance, it also had bit of grapefruit on the palate. Very nice legs and a nice yellow gold color.
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8/3/2014 - Steve's Cellar wrote:
Drank with Sandy. Very tart/apple, as it opened it softened. Was good.
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3/11/2014 - DwightSchrute wrote:
- Yellow gold color and has flavours of green beans.
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11/10/2013 - tadams66 Likes this wine: 92 Points
Beautiful. This is a big wine which can hold up to some heavier food. Nice floral notes. Integrated tropical fruit with pineapple and pear. Very nice long finish. Give it time to open and don't serve too cold.
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8/25/2013 - rgidwani wrote: 89 Points
Nice fruity nose. Should have had it last year.
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8/25/2013 - vVvVv wrote: 86 Points
- Yellow color. It's high in alcohol and has flavours of phenolic and plastic with a light/medium body. Narrow texture with a short finish.
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4/8/2013 - @ethanfries wrote:
This is a cantaloupe bomb! followed by tropical notes. Has a margarine texture that is quite unusual.
But the finish is a strong alcohol heat, making it almost hard to swallow. Must of been some of the ripest fruit
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2/2/2013 - JCheek wrote: 76 Points
they serve this at the white house dinner. very weird taste, I wasn't a huge fan.
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8/11/2012 - G.R. wrote: 90 Points
The nose has hints of vanilla and lavender. Classic viognier, pear, pineapple and a bit of apricot. Velvet texture and nice finish.
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5/28/2012 - bmurph29 wrote: 88 Points
Not as good as I remembered at the winery.
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5/8/2012 - winolee wrote: 89 Points
Good, but I agree that it's overpriced. Nice honey, melon notes. Initial heavy alcohol that dissipated after 1/2 hr in an uncorked bottle. Paired well with goat cheese with honey and figs. Also a nice palate refresher for pasta with squid ink sauce.
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1/27/2012 - rentmp3 wrote: 85 Points
Really hot, syrupy and viscous, not as aromatic as many viogniers; apricots and spice; bitter finish; hollow
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12/16/2011 - cknibb wrote: 84 Points
Too much rubber for me.
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11/4/2011 - cknibb wrote: 89 Points
Nice wine, lots of varietal character. Needs to breath to open up.
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9/19/2011 - amgryger wrote:
NY/NJ WLTV Offline (Fonda Del Sol, NYC): Pop and pour. Tons of rubber/latex/bandaid on the nose with underlying tropical fruit. Tropical fruit on the palate with medium body, medium acid and a creamy mouthfeel.
Later Mike served me a glass of this blind. The aromatics had changed entirely to peach and tropic fruit. The rubber was completely gone. But I managed to guess it correctly for it's structure and mouthfeel.
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6/26/2011 - Chriskrueger wrote: 86 Points
Darioush does a better job - Pride was below the mark
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6/2/2011 - MattMauldin wrote: 90 Points
Tasted at the winery. Apricot, peach, and honey aromas. Intensely concentrated stone fruit with some minerality on the palate. An extremely rich, lanolin texture. Decent length. Not sure where this one is going.
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5/5/2011 - beezer6 wrote: 90 Points
All American Tasting (Binny's on Grand): Rich melons. Cantaloupe and buttery.
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4/23/2011 - chablis28 wrote: 89 Points
I think I liked this better at the winery on beautiful November day with a picnic. This is a nice enough wine but should sell for around $15-$20. Well made but not worth $42. I'm not the biggest viognier fan I guess.
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4/21/2011 - G.R. wrote: 88 Points
The bouquet is of pears and pineapple with hints of cinnamon. It covers your palate nicely with a velvet texture. You taste warm fruit, light citrus with more lemon and some apple. Not much mineral taste but enough acid to bring balance. I would pair this with some nice goat cheese with apples or a white fish with a mango salsa.
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3/27/2011 - aagrawal wrote: 70 Points
Rhone Rangers 2011 (San Francisco): floral, ripe fruits on the nose. Palate is ick, too oaky. I've never liked a viognier that I've tried.
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3/7/2011 - Ben Christiansen wrote:
Big hairspray viognier. Not much fun on the back palate, flat and heavy, turns bitter. Hot on the back too.
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2/16/2011 - brianngibson wrote: 90 Points
Apricot, peach and vanilla. Seems to be more influenced by oak/barrel than some interpretations of the grape done in a more crisp and minerally style. Good but different.
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2/5/2011 - Venezia wrote: 90 Points
Floral nose with lots of spice. Still does not compare to 6-7 years ago
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1/30/2011 - BigO wrote: 92 Points
This is a fabulous relatively small production Viognier. Floral on the nose, dry, smooth and sophisticated on the palate. Predict the 2009 release will sell out fast (like the 2008).
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1/15/2011 - B&T wrote: 90 Points
luscious. notes of caramel and vanilla on the nose, followed by a pleasantly complex flavor profile
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12/31/2010 - wabi47 wrote: 88 Points
good vanilla and spice, some stone, quince, wood and heat; nice mouthfeel, but still more primary and new world than i like
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12/27/2010 - snaff wrote: 87 Points
Smooth and creamy, but lacking in the fruit (tropical in particular) that should be present with a viognier. Enjoyable, but one dimensional and certainly not a good value at this price.
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9/6/2010 - rolandkyle wrote: 95 Points
This is an excellent bottle of california Viognier.
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9/6/2010 - Bob in NC wrote: 89 Points
A little more heat and a bitter bite then last year, but the goodness is still there.
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8/5/2010 - jrobs7777 wrote: 86 Points
California Wine Tasting Adventure; 8/2/2010-8/6/2010 (Napa, Sonoma): Tasted at winery. Very nice California Viognier. The price here, in my opinion, is absurd for this kind of wine but if they can sell it, more power to them. Floral nose, apricot and white peach. Nice and delicate but good mid-palate weight. This was pleasant to drink, but it should be served cold as there was noticeable heat as it warmed in the glass. Slightly clipped finish.
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7/26/2010 - jinks wrote: 90 Points
A very tasty viognier - nice acidity and flavor
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7/11/2010 - Bob in NC wrote: 90 Points
Agree with all the other notes, noting to add.
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7/10/2010 - Joshiemac wrote: 91 Points
Yes, as others have written there's a bit if heat on this but there's oh so much more. Very full bodied, with notes of vanilla, spice, and honey. Not too sweet, with some good acidity in the mid-palate. Paired nicely with monkfish liver over red snapper sashimi. So enjoyable. If the heat is a bother be sure to serve well-chilled.
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6/24/2010 - Deb293 wrote: 89 Points
Maybe a little heat gives this a slightly lower rating. But I loved the spice and the mouth feel. Couldn't keep my hands off it. Lots of vanilla, pepper and honey. All gone.
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5/28/2010 - Haltermr wrote: 89 Points
Floral and spicy notes lie over a core of pear and tropical fruit. Strong banana ester smell, apricot not as pronounced.
Needs to be served pretty cold to overcome its 15.4% alcohol. Main issue for me was the taste of alcohol on the finish.
Better acidity in this wine than vintages from the earlier 2000's.
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