Viognier is a green-skinned white wine varietal with its origins in Rhone, France. Viognier is dependent on winemaking techniques and climate as the grape requires a long, warm growing season in order to fully ripen but not a climate that is too hot to where the grape develops high levels of sugars and potential alcohol before its aromatic notes can develop. The grape is also naturally a low yielding variety. In California, Viognier production is mostly found in the Central Coast AVA’s. Viognier is heavily planted throughout the United States, with over 20 states having Viognier under vine. Worldwide, Viognier is planted in Rhone France, Australia, New Zealand, and South America.
Viognier wine has a signature floral and fruity aroma on the nose. The wine has notes of minerals, pears, peach, honeysuckle, violets, and lavender. If a Viognier is left on it’s skin too long in the winemaking process, the wine will develop an oily characteristic. Viognier is highly aromatic and has medium to high acidity. Typically, a Viognier should be consumed within three years of production, or it will begin to lose its floral characteristics.
2012 Coruce Viognier: This Central Coast wine is 100% Viognier from a world famous vineyard near Santa Maria California. This wine was destemmed and cold soaked for 24 hours then pressed off the skins and settled for 3 days and racked off its solids. It was then cold fermented for 21 days in stainless steel and aged for 10 months in neutral French Oak barrels.
This wine has aromas and flavors of Honeysuckle, citrus blossoms, white melon, apricot, peach and banana. Lush and viscous with a vibrant finish. Serve chilled.
Our 2014 Ascension Cellars Halo Viognier delivers bright floral aromas of myers lemon, bee’s wax, white peach and kiwi with a palate of citrus and acidity that gives this special wine length and suspense.
Pair this wine with light to medium body cheeses, oysters, shellfish, seafood, poultry and good friends.
The Languedoc is a constant source of inspiration for us at Troon Vineyard as our climate and soils in the Applegate Valley have proven to be the perfect home for the varieties that shine there. One of the classic combinations of the Languedoc is the intertwining of Marsanne and Viognier.
Our 2016 Kubli Bench Blanc, Estate Bottled, Applegate Valley is not a blend, but a co-ferment. We believe co-fermentation creates a wine of greater integration and complexity than simply blending. We harvest two blocks of Marsanne and Viognier crush them by foot, then press them into mature French Oak barrels for native yeast fermentation. In 2016 these vineyard blocks yielded a blend of Viognier 54%, Marsanne 46%. These percentages will vary slightly depending on the fruit these blocks yield vintage to vintage. Our Troon Vineyard estate vineyard is located on the unique soils of the Kubli Bench, which is the second, higher and older bench of the Applegate River and we have given that name to this wine. The granitic soils of the Kubli Bench combined with our long, warm days and cool nights creates wines of great balance and refinement with bright, lifted aromatics.
The 2016 Kubli Bench Blanc, Estate Bottled, Applegate Valley is all about exotic textures and aromatics. Full and rich in the nose and on the palate, it is lifted by a bright acidity that amplifies the many layers in this complex wine.
The marriage of Marsanne and Viognier is traditional in southern France, but this combination has found a unique and distinctive personality on the Kubli Bench of the Applegate Valley. Often these varieties can produce very soft wines, but on the gravel and granite in our vineyard block 12 both of these varieties have discovered their backbone in this zesty and structured wine named for the Kubli Bench soil that gives this wine its enchanting combination of richness and brightness. The rows of Marsanne and Viognier grow next to each other and are harvested at the same time then, as is always our preference, are co-fermented. This is an amazingly versatile wine that matches beautifully with everything from seafood to spicy Asian dishes. We recommending enjoying our Kubli Bench in its youth to enjoy the purity of its fresh fruit flavors.
As with all of our wines, our Estate Kubli Bench Blanc was crushed by foot, then fermented by our native, natural yeasts in small fermenters. No additives, including commercial yeasts, sulfur, tannins, enzymes, sugar or acids were added to the fermenters. It is bottled after aging in mature French Oak Burgundy barrels for six months.