The 2019 vintage was much closer to those vintages from 10-25 years ago meaning it was an “average” but generally cooler than the past eight years. The long, warm to very warm season allowed the Viognier grapes to ripen slowly over a long period and be harvested at full ripeness in early October with lower than average yields. The wine was stainless steel fermented with no oak exposure. This is one of the few Viogniers that fermented entirely dry (no residual sugar) but the concentrated ripe flavors of apricot, peach and mango shine on the nose and palette. This Viognier is excellent as an aperitif and with cheeses, seafood and lighter dishes. It should age well for another few years but why wait, enjoy it tonight!