“The Off-Dry Viognier is a continuation of our love affair with Snake River Valley Viognier. I want to show the depth of character and versatility of this variety in our region, so we make several styles. The off-dry style showcases rich, ripe flavors and textures. Aromas of pineapple and honeydew melon are abundant, the texture is thick and creamy and the finish has just enough sugar (1%) to open this wine up to some amazing pairings without making it overtly sweet.”

– Melanie Krause, Winemaker

The Vintage

The 2014 vintage in the Snake River Valley was strong for both red and white wines.  From the perspective of the winemaker, it was about as close to a perfect year as you can get!  There were plenty of warm days in mid-summer to ripen the grapes, but also a long, cool fall allowed for flavors to develop ahead of sugars. The growing season presented close to long-term averages with budbreak in mid-April, gradual warming in May and June, hot temperatures (90’s) in July and August, then cooling off to the 70’s and 80’s for September and October.

Tasting Notes

The Off-Dry style showcases the ripe fruit aromas and rich textures for which Viognier is famous. Pineapple and nectarine aromas prepare you for a roundly textured and intensely flavorful wine that finishes with a luxurious, sweet & tart combination!

Production Notes

The Off-Dry Viognier was picked once the grapes matured to a ripe, tropical-fruit flavor profile (1 to 2 weeks later than the dry style). At the winery, the whole clusters were gently pressed at low pressure for 3.5 hours. The juice fermented in a combination of stainless steel tanks and neutral oak barrels (4-10 years old) at low temperatures for 3 weeks. We filtered and bottled the wine in January, just a few months after harvest in order to capture the freshest aromas in the glass.

The Vineyards

Sawtooth Vineyard


Pairing Suggestions

With the small amount of residual sugar in this wine it becomes the perfect pairing for Thai food and other dishes with a touch of heat. Pair it with your favorite sushi roll or go for a rich crab rangoon. Experiment, experiment, experiment!