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2009 Peltier Station Viognier

TASTING NOTES

This wine has a bright platinum color and exhibits floral, rich fruity aromas and flavors with hints of fried banana and a luscious tropical tone-down at the finish. Full bodied and a perfectly balanced acid structure makes it enjoyable to a wide spectrum of palates.

VINEYARD

Our Viognier is produced from our own vineyards located in the center of the Lodi Appellation. In 1996 it was planted in our rich soils of Tokay fine sandy loam with cordons running on expanded vertical trellis. The combination of brisk nights from the San Francisco Delta breezes and warm sunny days create a unique and savory wine.

WINEMAKING

All of the grapes were estate grown, de-stemmed and crushed. After settling for two days at 45°F, clean juice was racked and inoculated. EC118 yeast was used for primary fermentation for 14 days and Viniflora Oenos on secondary fermentation. Despite the fact that this wine went through ML-fermentation no oak was introduced to preserve fruit forwardness.

PAIRING

The floral notes of our Viognier make this wine versatile to pair well with many foods from aperitif to dessert. Aged cow and goat milk cheeses pair well with the flavor profile and texture. Being seafood’s dream, this wine also has enough delicacy not to overpower subtly flavored chicken dishes and enough robustness to stand up to pork or lamb.

SUSTAINABLE WINEGROWING

All of our vineyards have been certified Green in the “Lodi Rules for Sustainable Winegrowing Practices.” This third party program is known to be the most recognized in the industry with stringent yearly audits covering all facets of wine stewardship. A number of practices are required to pass the certification including care of the land, air, water, soil, and employee.

 

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