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Dry ViognierBuy Now »
“Viognier is the grape that brought me back to Idaho and it continues to be central to our love affair with the Snake River Valley. Aromas of citrus and peach mingle with honeysuckle flowers. The texture is round in the mouth, with the weight typical of good Viognier and the finish has vibrant acidity and clean, fresh fruit flavors. A wonderful wine for summer sipping.”
– Melanie Krause, Winemaker
The 2015 vintage was not only our 10th anniversary harvest, but also Idaho’s 2nd hottest year on record. This resulted in an early harvest for this milestone vintage, with our first fruit coming into the winery the last week of August, and getting our average heat accumulation to 3400. The Snake River Valley started cooling off around mid-September, which helped develop flavors. Yields were small due to a 2014 November freeze, and cold weather during bud-break in April. We can certainly say that Mother Nature threw us a curveball of conditions as the growing season presented itself quicker, with budbreak in early to mid-April, gradual warming in May with temperature spikes in June. July and August were relatively tame, before cooling off to the 70’s and 80’s for September and October. These conditions created highly aromatic whites, and mature, flavorful reds. Mother Nature gave us a few grey hairs in 2015 but what she served us in the end was worth it!
The Dry Viognier style showcases the most exquisite of the Viognier aromas, with grapefruit and orange blossom notes on the nose. A burst of peach on the palate and an elegant mineral finish will have you worshipping the Queen of White Wines.
The Dry Viognier was picked once the grapes matured to a medium ripe, stone fruit flavor profile. 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.
Sawtooth, Two Coyotes,
Gamache, Boushey, Trusdell, Skyline
The Dry Viognier is a great match for rich and creamy food and most offerings from the sea. Because the wine balances a rich texture with clean lively aromas and acidity, it will counterpoint rich food or can be used as a compliment to lighter dishes. Seared scallops, oysters on the half-shell, vichyssoise, crab cakes, and risottos are some of our favorite pairings.
Gold Medal – Sunset Magazine International Wine Competition
Double Gold Medal – Idaho Wine Competition
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