This Viognier is clear and pale straw in color with enticing aromas of tangerine, honey, apricot, and a hint of vanilla and toasted marshmallow. We love its bold peach and mango flavors with subtle baking spice. It is medium bodied and creamy as is typical for this style, punctuated by crisp acidity on the front mid palate and just a touch of sweetness on the finish. This is a great wine for sipping on its own or pairing with a variety of foods.
These grapes were whole cluster pressed and the wine was barrel fermented for greater complexity and body. The wine underwent a slow fermentation at 55-60 ˚F for 21 days and then completed 100% malolactic fermentation as it aged in barrel. The wine aged on the lees in barrel, with frequent lees stirring to lend a round and soft mouthfeel. We racked the wine clean before bottling the next spring.
For cheese pairings we recommend fresh chèvre with fruit, or a triple cream brie. This wine could also stand up to an apricot-studded stilton. Roast chicken with herbs, seared scallops, lobster or crab with fresh bread and butter would be delicious main course pairings with this wine! For side dishes, try pairing with hearty salads or roasted root vegetables. In general, Viognier should pair well with lighter meats, almonds, stone fruits, and herbs like Tarragon and Thai Basil. A Viognier of this style can pair with many of the same foods you might typically pair a Chardonnay with.
Aged in a blend of American Oak, medium toast barrels, of which 20% were new, for 6 months, imparting a relatively light oak impact to the wine.
About Noriega Vineyard
This vineyard is located in Somerset, El Dorado. It is at about 2400 feet in elevation and is planted on south-facing slopes.
130 cases produced