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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 2016 vintage was a warm, gentle season, unusually long for the Snake River Valley, with a cool fall. The spring started early and warm, the summer was gentle with lots of days in the 90’s but few over 100 degrees F. September cooled down significantly, allowing the grapes to ripen slowly and the winemaker to pick at exactly the optimal time for the style desired. The yield was ample enough to merit thinning the crop to leave only the best clusters. The white wines are elegant with lively, balanced acids and the reds are intensely fruity with long, textured finishes. 3100 growing degree days.
Floral aromas greet you first, with elderberry flowers and lemon blossoms in the nose. The flavors take you into stone fruit, with white peach featured prominently. The body has good weight and the acid gives you a long and luxurious finish.
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 stainless steel tanks 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, Martin Brothers, Williamson
Try this Viognier with lemon herb chicken, your favorite seafood dishes or be crazy and pull out the fondue. Bon appétit!
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