Copain Viognier, 2009 Tous Ensemble, Mendocino County

Copain Wine Cellars was founded in 1999 by Wells Guthrie and Kevin McQuown with just 200 cases of Pinot from Dennison Vineyard in Anderson Valley. Wells started his career working at the Wine Spectator’s San Francisco office as a tasting coordinator. It was during these first few years that he fell in love with Syrah and moved to the Northern Rhone. Wells worked for Chapoutier for two seasons in both the winery and vineyards learning about the Northern Rhone varietals and Biodynamics. Outside of Chapoutier, Wells spent as much time as he could with Jean Louis Chave, who he feels had an equally important impact upon his experiences in the Rhone. Following Chapoutier, Wells returned to work at Turley Wine Cellars working in both the vineyards and cellar. Today, Wells is the full-time owner and winemaker for Copain Wine Cellars.

Wells Guthrie has taken his Northern Rhone training and appreciation of Northern California's gentle ripening seasons to new heights in his recently assembled winery in Healdsburg. All of the vineyards are organically farmed, as Wells states, "As winemakers we are just custodians of that fruit allowing for the reflection of the site, varietal and vintage." Minimum intervention and organic farming practices allows Copain wines to display the natural balance of flora and fauna inherent in each site to impact the developing vine, fruit and finally the wine. The project is all about balance and elegance, which is achieved on their vineyard-designate wines as well as their multiple vineyard "Tous Ensemble" label.

 

For their first release of "Tous Ensemble" (French for "all together") the Viognier grapes were sourced from McDowell Valley Vineyards in Mendocino County.  However, the third release may just be its last as noted by the winemaker because of difficulty in vineyard commitments.

Copain's 2009 Viognier has captured the classic Viognier aromatics and flavors of fresh apricots, honeysuckle, as well as green papaya, Meyer lemons, apricots, Granny Smiths and hints of honey and fresh flowers (not as floral as most California Viogniers). This pale, lemon-colored wine is light and racy, avoiding the weighty, waxy nature of overly ripe Viognier and is a great white for those looking to enjoy the aromatic headiness of the varietal but with a medium-bodied palate with balanced acidity and a medium-length creamy finish.

Copain is dedicated to producing top-quality vineyard designated wines that are complex, varietally correct, and food friendly without being heavy handed. Winemaker Wells Guthrie believes that quality starts with the vineyard. In pursuit of this, Copaín has created and will continue to seek relationships with growers who are committed to what they believe are the key attributes necessary to produce world class wines: vineyard exposition, clonal selections, and dedication to organic farming practices.

Grapes are night-picked to maintain cold temperatures and whole cluster pressed once they arrive at the winery. This ideology is applied at the winery, where all fermentations occur with native yeast and the goal is to gently extract the flavors given from the vineyard with minimal intervention by replacing punch downs with pumping over just once a day to avoid any hard physical extraction, and using a maximum of 30 percent new French oak. Picking with lower potential alcohols over the past few vintages has let the purity and expression of each site shine: naturally keeping the wines lower in alcohol has resulted in retaining a brighter, more lively acidity and freshness on the palate making the wines more enjoyable with food.  The wine is stainless steel fermented and lightly filtered before bottling.

The Mendocino County AVA (American Viticultural Area) is located in the northernmost part of the North Coast AVA in California. The region, which is one of the state's largest wine-growing areas, is recognized for both its diversity and the quality of its grapes. Viticulture here dates back to the mid-1800s, following the California Gold Rush. As in so many US states, the wine industry was virtually destroyed by Prohibition.  

Located directly north of Sonoma County and about 90 miles north of San Francisco, the Mendocino wine region is bounded by California's Coastal Mountain Range, the Pacific Ocean and the great northern redwood forests. A mountainous region, it is part of the seismically active Coast Range and is also the place where the San Andreas Fault reaches the ocean. Almost 60 percent of the county is blanketed with coniferous forests.

Nearly all Mendocino vineyards are in the southern half of the county, which is divided into two distinct climatic zones by the Mendocino Range. Most of the vineyards are located in the inland valleys in the south and east areas of the region. The vineyards growing white wine grape varieties are located on flood plains and alluvium along the Navarro and Russian Rivers. Most of the red varieties are grown on the bench lands above. However, new areas for winemaking are being discovered further north where there are distinctive microclimates suited to growing grapes.

Wines from this region are often considered to be excellent value for money as they are not as well known as those from other parts of California. Land prices are also lower than further south. Many winemakers concentrate on growing organic grapes, with nearly 20% of the county's total production certified as organically grown – more than any other wine region in California.

Donelan, 2009 Venus, Dry Stack Vineyard

Donelan

“Venus” is a refreshing, lovely blend of 90% Roussanne and 10% Viognier, once again primarily from Dry Stack Vineyard in Bennett Valley. 

Dry Stack Vineyard is a cool vineyard that ripens the Roussanne very slowly. The grapes were harvested at a potential alcohol of 12%. Viognier from Kobler Family Vineyard was added to bring a “lift” to the aromatics along with a touch more depth to the mouth feel. Those looking for low alcohol offerings will love the 2009 Venus. One would never believe that based on the intensity of flavor.  

Named after Venus, the goddess of both love and fragrance, this wine had a lot of great floral flavors.

This wine, with its aromas of beeswax, lily, and freesia, is complexly flavored but without the overbearing weight of a typical Roussanne. The 2009 Venus exhibits crisp, fresh, delicate but impressively intense notes of lychee nuts, caramelized citrus, spring flowers, fresh pears and honeysuckle. Medium-bodied with lively acidity as well as an exotic perfume and a dry, zesty style, I would recommend drinking it on the early side because of its exceptional aromatics. Great dry finish and a minerality on the back end.

The moderate 2009 season promoted freshness and structure, placing the fulcrum (point) of the mouth feel in the support of acidity. The Donelans’ describe their philosophy of tension in winemaking in the following way; “This season, more so than many recent vintages, allowed us to preserve tension without sacrificing substance. Tension is the wire from which all in wine is hung; tension without substance is tart, light, and wanting; substance with no tension can be obtrusive, if pleasurably broad. But tension with substance is structured, supple (even plush), and produces a more enticing wine than any other combination.” 

From QLI website: Not that it is a problem, but a winery in a business park in Santa Rosa really seems far far away from the multi-million dollar palaces of Napa. However, a walk into the "winery" makes you realize that there is actual work going on here. Its not just perfectly polished casks and shiny floors. People go about tasting and assembling wines and whatever else needs to be done. What you probably would not imagine is that these wines are some of the highest rated Rhone Rangers to come out of California.

However, things here started with a different name about 10 years ago. Pax was the name of the winery, named after Pax Mahle the previous winemaker. He made wines that were rather big, if not over the top and quite delicious. However, since around 2007 things have changed drastically. The name of the winery has changed to Donelan Wines, the owners' name and a new winemaker has come on board. The young man now in charge is Tyler Thomas, who makes wines that would astonish more than one of us. 

Bennett Valley & Dry Stack Vineyard

Bennett Valley's climate, soils and history, make it totally unique in California - and probably the entire new world. Bennett Valley is one of the newest and smallest AVA's in the US. The cool, marine climate, combined with volcanic soils, give the wines produced from Bennett Valley a unique personality not found anywhere else.

For 3,000 years Bennett Valley was occupied by the Miwok and Pomo Indian tribes. They lived and hunted in the area, collecting obsidian from Bennett Peak and used it to make tools or to trade with other tribes.

As European settlers grew in number (and the Native Americans were wiped out by European diseases) Bennett Valley became an important agricultural center for Sonoma County, growing a wide variety of crops- including wine grapes. it's hard to think of now of sleepy Bennett Valley as a thriving area, but in 1850's even Jack London was drawn to the area for its beauty - and its wine.

 Isak de Turk was the most famous of many vineyard and winery owners in Bennett Valley producing over 100,000 gallons of wine a year in 1900. There were twice as many acres of grapes in production in Bennett Valley in 1900 than there are now and at least 6 times as many wineries. Phyloxera and prohibition ended grape production. Most of the farming moved away as transportation improved to the point they could no longer compete with larger farms. Farm crops were replaced by cattle in the 50's and 60's and today all that is left of Bennett Valley vibrant past are the foundation of a winery, the Grange Hall, the post office building and a few other odds and ends.

Eventually grapes returned to Bennett Valley in the 1970's when Dave Steiner planted his ranch on Sonoma Mountain. though the late 70's and ealry 80's several vineyards were planted and Matanzas Creek Winery was established. There was a long lull in planting in until a mini-boom of planting occurred in the late 1990's and early 2000's.

Darioush, 2010 Viognier, Napa Valley

Estate grown Viognier derives its unique style from a four-acre vineyard site in the Oak Knoll appellation. The cool micro-climate of the vineyard allows this temperamental varietal to slowly develop robust and concentrated oral and fruit characteristics. The fruit, and resulting wine, is minimally handled to express its pure and fragrant nature.

Bright and alluring fragrances of macadamia nut, guava and honeysuckle introduce the distinctive 2010 Signature Viognier. A notable crisp green apple acidity pleases the palate while delightful flavors of Asian pear, star fruit and white nectarine harmonize with a nuanced nish accented by orange zest, clove and to ffee.

VINIFICATION
~ Meticulous attention to detail and minimal handling
~ Hand-harvested into small 28 lb. baskets
~ Hand-sorted and whole cluster pressed
~ Barrel fermented and aged 7 months sur-lie with bi-monthly batonage
~ Barrel lots racked prior to bottling

COMPOSITION 100% Viognier
APPELLATION Darioush Estate Vineyards, Ashley Vineyard, Oak Knoll
COOPERAGE Aged 7 months sur-lies in 15% new French oak, Burgundy cooperage
WINEMAKER Steve Devitt
AVAILABILITY 1499 cases

Proprietor Darioush Khaledi

Darioush Khaledi, a man passionate about fine wines founded Darioush in 1997. Khaledi grew up in Iran's Shiraz region, a wine-growing region until the Islamic revolution. His father made wine as a hobby, and as young boy, Khaledi used to sneak sips from the barrel. As an adult, he became a devoted collector of fine wines.

Immigrating to the United States in the late 1970's Khaledi's passion for wine never waned. In the early 1990's he embarked on a worldwide search for the ultimate vineyard estate. Darioush is the culmination of this search.

Winemaker Steve M. Devitt

Steve Devitt is Winemaker/Vineyard Manager of Darioush. Steve manages all winemaking and viticulture activities at Darioush. His understanding of microclimates, the local soils and the wines they produce enable him to create Estate wines that best express the character of each individual vineyard. As a winegrower, he believes that the best winemaking begins in the vineyards. Steve personally manages the Estate's extensive new vineyard developments and all aspects of the Estate's wine production.

The Darioush Estate is committed to hand harvesting and handsorting each grape cluster prior to crushing. This is a meticulous and labor-intensive method, but it ensures that only the finest, fully matured grapes are used in our Darioush wines. This approach includes small lot whole cluster pressing, destemming, cold soaking, extended maceration, barrel-to-barrel racking and bottling without filtration.

This minimalist approach preserves and expresses the true varietal character of Darioush Signature wines.

Visit the website

Leojami Wines, 2008 Arroyo Seco Viognier, Monterey County

Leojami Wines is a family-owned micro-winery in Carmel Valley, California.  

Benjamin and Nadine Spencer focus on making food-friendly wines and have bottled a 2008 viognier that deliciously compliments several foods including seafood, pork, chicken, cheese and salads.  For this wine, Leojami sources all fruit from organic and sustainable Cedar Lane Vineyard in Monterey County. It is not put through Malolactic Fermentation. 

From their website:

“We work with the best wine grape growers in Monterey County.  The vineyard sites and grape varieties are selected based on a series of quality issues including weather, soils, aspect, vineyard practices and variety.  Because of this focus, we are able to make a truly unique single variety and single vineyard wines.”

“Our viognier is dry, fruity, and full-bodied.  The grapes are hand-picked and whole-cluster pressed.  The juice is fermented in stainless steel and neutral French oak.  The wine undergoes battonage (lees stirring) for six months.  The wine is racked and filtered and bottled.  Each vintage is released in very small quantities.”

Aroma:  Floral, papaya, lemon, orange flower.
On the palate: crisp with a creamy citrus and a long finish
Body:  Full
Alcohol: 13.8%
Ageing:  Sur Lie, 8 months Neutral Oak
Vintage:  2008
Varietal:  Viognier                          
Appellation: Arroyo Seco, Monterey County

2007 tangent Viogner, Edna Valley

where pure flavor and alternative varietals intersect
The tangent name was conceived after months of laborious consideration. Literally meaning “a departure from the ordinary,” tangent is meant to convey a commitment to white wines other than the mainstream that is Chardonnay.  Made to be enjoyed with food, tangent wines are backed with lively acidity and highlight pure varietal fl avors. There are no oak barrels associated with any of the wines, nor is there a need for malo-lactic fermentation. Clean varietal expression is a tangent imperative.

Exotic grapes are not the only defining feature of the tangent line. Roguenant says that compared with what has become standard for California whites, all the tangent wines have lower alcohol levels, higher acidity, greater minerality and more varietal specificity. That means food-friendly wines that have distinct flavor profiles.

Niven's family has been growing grapes in Edna Valley for 35 years and started making wine there in 1977.  The Niven family's success with the Baileyana wines, Heimoff says, is the reason he isn't surprised that it's on the cutting edge with tangent. "They've been on the forefront of viticulture and enology in this region at their Paragon Vineyard. They are always going to exceed expectations." The 1,220-acre Paragon Vineyard offered Niven and Blaney plenty of room to experiment.

Watch a Short Video from tangent

Paragon Vineyard
A block of newer plantings (16 acres) in the Paragon Vineyard of the Edna Valley on the Central Coast of California is the sole source of fruit for the tangent Viognier. Benefiting from the cold ocean breezes and thick morning fog that burns off to allow bright afternoon sun, Edna Valley has the perfect microclimate for the tangent wine lineup. It is one of the coolest viticultural areas in the world. Fruit here ripens fully without the high sugar content that results in high alcohol levels, retaining its natural acidity.  The cool influence of the Pacific only four miles to the left, this vineyard is afforded one of the longest growing seasons in the state. Soils here are a mixture of volcanic, clay loam and rocky marine sediment, offering few nutrients. The temperate climate brings extended hang time, and the soils cause the vines to stress and strain as they grow. These two factors ultimately culminate in fully ripe, concentrated fruit that bursts with flavor.

tangent Viognier
The fruit for this wine is grown in the famed Paragon Vineyard of the Edna Valley on the Central Coast of California. Planted by winegrower pioneer Jack Niven in the early 1970s, this was one of the first vineyards in the region. The vineyard is now in the capable hands of the second and third Niven generation. They realized the need to keep step with the ever-changing wine marketplace, and have planted a few new varietals in recent years. Viognier is one of them. As the growing season here is lengthened as a result of the temperate climate, and the nearby Pacific Ocean provides a marine influence, Viognier enjoys the same Mediterranean climate as in the Rhône Valley of France.  Viognier fits nicely into the tangent line-up, as it is a vibrant white varietal whose pure characteristics stand out nicely without any need of oak influence. Additionally, it is nice to sip on its own, and is also a great match with many foods.

Winemaker Christian Roguenant
tangent wines are made by veteran winemaker Christian Roguenant, who brings more than 20 years of winemaking experience, encompassing many countries and five continents. Born in Burgundy and educated in Dijon, Christian cut his winemaking teeth on Champagne, then California sparkling wine. In this process, grapes are picked at higher acid levels than for traditional wines, and fermented in stainless steel. Oak influence is not generally used, and the finished still wines are fresh and crisp with solid acid structure. These still wines are then blended and bottled with a dosage added to create effervescence. Christian enjoyed the still wines before blending so much that he would set aside enough to bottle and pour at his own table each vintage. When John and Michael approached him about their tangent idea, he was immediately on-board and eager to get started.

Tasting Notes

If you didn’t know this wine was from California, you’d swear it was from France’s Rhone region..

Winemaker Christian Roguenant describes the 2007 tangent Viognier as “a rare example of cool-climate Viognier. It shows off the flavors of the Northern Rhone more than most California Viogniers that tend toward the more lush, tropical side.”  “Our second vintage of viognier again exhibits classic cool-climate characteristics, but is not a typical California viognier. It has a vibrant floral nose, and an elegant note of fresh white almond. With intense fruit flavors of peach, apricot and pear, it has a musky quality to it, and a round body.  “The wine sports a nice, tight mineral structure with higher acid,”

Aromas: notes of flowers, apricot, peach, pear and white almond.
Body: round
Color: yellow
Fermentation 100% Stainless Steel ferment at 55 degrees for 47 days
Barrel contact: zero
Alcohol: 13.5%
Closure: screwcap
Production:  460cases

Sustainability in Practice (SIP) Vineyard Certification
Some on the practices used at Paragon Vineyards

Water Conservation: 
All drip irrigation amounts are based on evapotranspiration so as to deliver the proper amount of water to the vines each week, avoiding over-watering.
Energy Conservation and Efficiency: 
In order to reduce time, use of fuel, and compaction of the soil, up to four tasks are performed by tractor equipment in one pass.
Pest Management: 
Predators are introduced to naturally combat problem pests, like the mealybug destroyer, whenever possible. Use of Category 1 pesticides has been virtually eliminated, and raptor boxes are in place to encourage owls and hawks to hunt for rodent pests.

Sources: Los Angeles Times, Corrie Brown, tangent website, WinetasteTV

Fess Parker, 2007 Viognier, Santa Ynez Valley, Santa Barbera County

Santa Ynez Valley is just 35 miles from Santa Barbara. The Valley includes the cities of Solvang and Buellton as well as the townships of Ballard, Los Olivos, Sant Ynez and Los Alamos.

Source: 80% Rodney’s Vineyard, 20% Camp Four Vineyard Both in the Santa Ynez Valley
Blend: 96%Viognier, 4%Roussanne
Barrel Aging: 9 Months in 1 year old & older French Burgundy oak barrels
Case Production: 3690 Cases

TASTING NOTES: This refreshing Viognier offers aromas of white peaches, vanilla, cashew, Maui Gold pineapple and white flowers. Flavors of pineapple, stone fruit such as white peach, vanilla and butterscotch will be found on the palate. This wine has great balance with fresh acidity that leads to a zesty finish!

Fess Parker, TV Star / Fess Parker, Winemaker
When Fess Parker was cast in the roll of Davy Crockett in the mid-1950’s, it caused an international sensation and changed his life forever. The characters Fess portrayed, Davy Crockett and Daniel Boone, inspired generations of Americans. Throughout the late 1950’s and 1960’s Fess was at the pinnacle of a television career that has an unprecedented impact upon American popular culture. But is was Fess’ entrepreneurial spirit that prompted his leaving Hollywood to go into business for himself. The traits that Crockett and Boone embodied - integrity, resourcefulness and good humor -- carried over to Fess’ personal life and formed the foundation upon which the family business was built.

The purchase of 714 acres in the Santa Ynez Valley changed the course of the Parker family’s history. Realizing the potential of Santa Barbara County as a premium grape-growing region, Fess and his son, Eli, originally set out in 1989 to plant a small vineyard and sell fruit to local producers. But, as Fess’ daughter, Ashley explains, “ Fess is from Texas, so he can’t do anything small.“ The Fess Parker Winery and Vineyard now farms almost 700 acres on four vineyards throughout Santa Barbara County.

Working as a family has always been a great source of pride and pleasure for the Parker family. Eli Parker began in the family business as assistant winemaker in 1989. After several years of learning the craft at the side of renowned and accomplished winemakers, Eli took the reigns as winemaker himself with the 1995 vintage. A leader of the winery since it’s inception, it was in 1996 that Eli formally assumed the title and responsibilities of President. In the early 1990’s, Ashley ran the first tastings out of the barrel room and represented the winery at trade shows. In 1998, Ashley became Eli’s partner, working on the public relations and sales and marketing teams. The presence of Fess and his wife Marcy as the founding visionaries of the winery is a vital and enduring one. First-class hospitality has always been at the core of their ventures, first as hoteliers and eventually with the opening of the winery.


 Rodney's Vineyard: The estate vineyard, named in honor of Fess’s late son-in-law, was the first vineyard developed, and it surrounds the winery. With a total of 118 acres planted — approximately 31 acres on the valley floor, and the balance on the expansive upper mesa behind the winery — this vineyard provides the foundation of our Rhone wine program and has already produced several award winning Syrah and Viognier bottlings.

BLAIR FOX - Head Winemaker
Blair Fox was recently awarded the Andre Tchelistcheff Winemaker of the Year Award at the 2008 San Francisco International Wine Competition!
Graduating from UC Davis in 1999 with a combined degree in Viticulture and Enology, Blair Fox gained winemaking experience at Sunstone Winery in the Santa Ynez Valley (1999-2001), and at Haselgrove Winery – a custom-crush winery in McLaren Vale, Australia (2003). He also traveled through France’s Rhône Valley before returning to his hometown of Santa Barbara. He then joined Fess Parker Winery & Vineyard as Associate Winemaker, overseeing the Rhône varietal wines. Fox had previously consulted in the vineyard for the winery’s 2002 harvest. “Having focused on the winery’s estate Syrah and Rhône varietal vineyards, I’m excited to add on the responsibility for Ashley’s and Bien Nacido vineyards and control the Burgundian part of our portfolio (Pinot Noir and Chardonnay),” said Fox.

“The vineyards and clonal selection here are of such high quality, and the Parkers are a great family to work for.” Fox continues the stylistic direction set by Eli Parker when capturing the terroir of the vineyards. (Information found on the Fess Parker Website - also note that Blair Fox also is the owner/winemaker of Blair Fox Cellars).

Critical Acclaim for the 2007 Viognier:
"A very fine Viognier, one of the best of the vintage, that takes the variety's exotic, sometimes over the top richness and controls it with crisp coastal acidity and a deft touch of minerals. Elegant and interesting, it displays utterly dry flavors of Meyer lemon, lime, fig, date, honeysuckle, vanilla, spice and flint flavors. Drink now for freshness." 93 Points, Wine Enthusiast

2007 Kunde Viognier, Sonoma Valley

In October 2004, three-generations of the Kunde family gathered with friends to celebrate their 100th harvest. As they enter the next century of winegrowing, the fourth and fifth generation family members remain hands-on proprietors. They now oversee an operation comprised of our state-of-the-art winemaking facility and 1,850 contiguous acres, of which 700 acres are planted to more than twenty different varieties of wine grapes.

Family owned and operated for five generations, Kunde Family Estate produces ultra-premium, 100% estate-grown wines in Northern California's renowned Sonoma Valley. The family is committed to the creation of wines that are unique to their land, while farmed with an ethical and sustainable pedigree. The Kunde family is committed to continue this journey, through all the generations, to sustainable stewardship of their venerable estate.

Aromas: peach, flowers, jasmine, orange marmalade, a hint of pepper
Body: medium
Color: golden yellow

From their website: Harvest/Winemaking: The Viognier grapes were harvested from August 23 through September 18 at an average Brix of 25.6°. Viognier ripens fairly early in Sonoma Valley, and some extra warm weather in August and early September got us off to an early start. We achieved full ripeness of flavor without excessive alcohol. 15% of the blend was fermented in stainless steel at cool temperatures. 85% was fermented in seasoned barrels (no new oak) and aged on the lees with no stirring. The wine was aged for 7 months in a combination of seasoned oak barrels and stainless steel tanks.

Winemaker's Comments: Exotic, heady aromas of ripe peach, spice, and flowers greet your senses, followed by the taste of orange marmalade, pepper, and the lingering scent of jasmine. Tim Bell, Winemaker

Good words: 90 Points “Kunde’s been on a consistent roll for years in crafting rich, balanced Viogniers. Their 2007 is crisp and ripe, offering a blast of tropical fruit, honeysuckle, vanilla and spice flavors that finish impressively long. Steve Heimoff – Wine Enthusiast, 3/09

Eat with: roasted Sonoma County half chicken, baby yukon gold potatoes, watercress salad, dijon vinaigrette

Website: http://www.kunde.com/

2007 Graham Beck Viognier, South Africa

Graham Beck Wines is now entering its third generation as a family winery. It was established in 1983 when entrepreneur Graham Beck purchased Madeba farm outside the Western Cape town of Robertson with a fervent ambition to establish a world-class winery in this region. The success of the Robertson winery has been extended to the second Graham Beck cellar in Franschhoek, one of the oldest wine-making regions in South Africa.

The success of Graham Beck Wines can be attributed to passion, commitment, skill and access to the finest quality grapes. But most of all it can be attributed to the vision of one man – Graham Beck. Graham Beck wines were served at Nelson Mandela’s inauguration party. This viognier is very different in style to a California Viognier. Less floral and intense honeysuckle and more stone fruit and minerality.

Aromas: apricot, peach, mineral, light floral notes
Body: medium
Color: golden yellow

From the website: 7 year old vineyards from our Robertson estate. Grapes were harvested by hand in the 3rd week of February in Robertson. 60% of the grapes were fermented in 3rd fill French oak barrels and the other 40% in stainless steel tanks. The portion in barrel spent 2 months on the primary lees for a creamy texture, and was left to mature for a further 3 months in barrel before it was blended with the stainless steel tank portion prior to bottling.

Tasting Notes: “A wine with a soft golden hue. A nose rich with peaches and cream, and ripe apricots dusted with icing sugar. An elegant entry supported by a crisp acidity gives delicate weight but huge flavours of pineapples and pears with dried apricots on the finish completing the circle.”

Eat with: beet & feta salad, olive oil & herb marinated feta, pickled vegetables, upland cress & yellow beet vinaigrette

Website: http://www.grahambeckwines.com/

2007 Imagery Estate Winery Viognier, Russian River Valley

Imagery Estate Winery is owned by the Benziger family who is dedicated to Biodynamic farming practices and has made wine in the Sonoma Valley since 1980. “Dedicated to crafting small quantities of rare wines from uncommon varieties and character rich vineyards, Imagery Estate Winery was born of a thirst for experimentation and willingness to take risks.”

The first Imagery wines were introduced in 1985, at a time when Winemaker Joe Benziger's family was forging the fighting varietals category with their Benziger brand. Despite the demands of producing wildly popular value wines, the Benzigers' indefatigable desire to experiment inspired and energized the winemaking team, who were given exceptional blocks of fruit, over which they had complete creative freedom. The best of these wines were bottled to become the Imagery series.

For these handcrafted, limited-production wines, Joe Benziger wanted labels as evocative as the winemaking. He fortuitously met a local artist named Bob Nugent, whom he commissioned to create an original work of art. Nugent's inventive triptych Chardonnay label was the beginning of the Imagery artist series. During the last 20 years, Nugent has served as curator of the Imagery art collection, commissioning hundreds of international artists to design one-of-a-kind artwork for Imagery labels.

Aromas: peach, apricot, honeysuckle, citrus
Body: medium
Color: yellow

From their website: Vintage: A dry winter led to a fairly early bud break in 2007. Overall the growing season was evenly paced with a just a few heat spikes in the early summer. Warm August weather started harvest early, but then a cool September slowed things quite a bit and grapes hung on the vines another few weeks. This cool period helped to develop complexity in flavors while keeping sugars under control. 2007 was one of the longest harvests Sonoma County has seen in recent years, spanning almost three months from start to finish. This vintage was certainly smaller in quantity than 2006, but in many cases the lower yields meant more concentrated flavors.

Vinification: We whole berry press and use only the free run juice to preserve the wine's beautiful delicacy. Cold fermentation in stainless steel tank maintains the delicate flavors during fermentation. In this vintage, 15% of our Viognier went through barrel fermentation in French oak to add body and mouthfeel to the final blend. The wine was bottled in February of 2008. 664 cases

Eat with: pastis scented steamed mussels, garlic, leeks, herbs, grilled bread

Website: www.imagerywinery.com

Check out Imagery Estate Winery labels at http://www.imagerywinery.com/labels.html

2007 K Vintners Viognier, Columbia Valley

Charles Smith, winemaker and owner is well recognized as one of the top terriorists (not to be confused with terrorist) in the country. He uses grapes from all over the Columbia Valley blending his wines like an artist. He uses only natural yeasts to ferment.

Aromas: Pears and orange blossom in the nose. Great balance of fruit, minerality, and acid. Lush fruit on palate, great stream of acidity.
Body: medium to full
Color: golden yellow

From their website: “This fantastic viognier is pure balance and mineral.”

The Winery: Located at the base of the Blue Mountains in Walla Walla Washington, K Vintners opened its doors to the public on December 3rd, 2001. The property at 820 Mill Creek Road where the winery sits was homesteaded in 1853 with the adjacent farmhouse built in 1872. The winery grounds with Titus Creek flowing through the lawn and the old pioneer planted trees, is a little slice of heartland Americana.

The Winemaker: He loves to drink wine! Charles Smith, proprietor and winemaker, comes to Walla Walla after 11 years in Scandinavia. Originally from northern California, he has been involved with wine personally and professionally his whole life.

Woehler on Wine: K Vintners - By Bob Woehler, Wine Press Northwest tasting editor
excerpts from the article dated 5/13/09
“K Vintners of Walla Walla has made quite a splash at its modest, down-home winery along scenic Mill Creek Road. Not only does owner Charles Smith make some excellent wines, but he also does it with a certain amount of panache. His labels are in large, simple black and white type with lot of whimsy front and back… But there is nothing whimsical about the wines, which are balanced and tasty. And seven of his wines are in the $12 to $20 range…. Surprisingly, Smith is one of the largest producing wineries in the Walla Walla area, with 6,000 cases for K Vintners, 70,000 cases for the Charles Smith label and 150,000 cases from the famous Steak House and Fish House labels under Magnificent Wine Co. … Many of the K Vintners and Charles Smith wines are made at the Milbrandt brothers facility near Mattawa…”

Eat with: sautéed Alaskan halibut, yukon potato purée, leek confit & crawfish-brandy reduction

Website: http://www.kvintners.com/

Video of Proprietor, Charles Smith:
http://www.winefoot.com/index.php/2009/04/charles-smith-interview/