One of our go-to Viognier's in WA State, opened this up to use in our Risotto recipe and to drink with dinner. Nice acidity, nose is full of green apple and oil, on the palate it was a mix of green apple, asian pear, minerals. Best to drink first night or two, faded considerably on third night.
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nose: very oil nose with nice subtle tones of green apple, hazelnuts, and cummin spices
taste: huge and lush with wonderful tones of green apple all over the palate and great underneath tones of oil, nutmeg, and nutty tones that transition great
overall: really great fat feeling on the palate with big full feeling. Nice weight and more mineral driven style of viognier that explodes on the palate after being reserved on the nose
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7/4/2010 - juneau bob wrote: 90 Points
Opens w/ mineral and wet stone and later peach. A bit warm at finish. Went well w halibut
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1/1/2010 - Hollowine wrote:
Seemed a bit past prime, used for cooking Risotto and it worked fine.
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12/28/2008 - Hollowine wrote: 87 Points
One of our go-to Viognier's in WA State, opened this up to use in our Risotto recipe and to drink with dinner. Nice acidity, nose is full of green apple and oil, on the palate it was a mix of green apple, asian pear, minerals. Best to drink first night or two, faded considerably on third night.
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10/18/2008 - the godfather wrote: 88 Points
zingy refreshing wine, not really sure what a washington viognier is supposed to taste like but this is nice.
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4/19/2008 - KeithAkers wrote: 90 Points
nose: very oil nose with nice subtle tones of green apple, hazelnuts, and cummin spices
taste: huge and lush with wonderful tones of green apple all over the palate and great underneath tones of oil, nutmeg, and nutty tones that transition great
overall: really great fat feeling on the palate with big full feeling. Nice weight and more mineral driven style of viognier that explodes on the palate after being reserved on the nose
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