2005 Viognier

Blend and Grape Sources
100% estate-grown Napa Valley Viognier.
Winemaking Data
Grapes were harvested at an average 23.0° Brix, then barrel fermented and aged on the lees for 10 months in two- to three-year-old French oak. The wine was bottled in August, 2006.
Winemaker Notes
Pleasant, delicate floral aromas and flavors of apricot, sweet orange rind and melon are followed by an oily texture with notes of bright fruit and spice and a rich, lingering finish.
Vintage Notes
The 2005 vintage was unusually late due to mild temperatures that averaged between 70-80°F. From August 1 to October 31, only 15 days exceeded 90°F, and even then it never got hotter than 98°F. Despite this, color and flavors developed early on, with good sugars. Acids took additional time to develop in the ripening fruit. The first grapes (Sauvignon Blanc) came in September 11th, exactly one month later than the previous year. Fermenting juice showed great color, balance and flavor, similar to the cool growing seasons of ‘91, ‘94, ‘95 and ‘99.

The vintage was also characterized by high yields. A wet spring increased tonnage by an average of 30% over expectations, and given that the 2004 vintage came in at 40-45% under projections, there was a 70% swing between the two years, making 2005 yields seem even higher.

Depending on vineyard and crop balance, there will be variability in fruit quality throughout the North Coast. However we were extremely fortunate that the weather stayed dry and mild as long as it did, allowing fruit to avoid dehydration from conditions that were too warm, and mildew from weather that was too wet.