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The News Tribune - February 9, 2011
Night-time harvesting retains natural acidity and the inclusion of viognier (6 percent) helped make for a sassy drink of starfruit, pear, peach, green banana and pear, backed by some grassiness, minerality and citrus pith. Pair with poached halibut.
The Olympian - February 9, 2011
Night-time harvesting retains natural acidity and the inclusion of viognier (6 percent) helped make for a sassy drink of starfruit, pear, peach, green banana and pear, backed by some grassiness, minerality and citrus pith. Pair with poached halibut.
Bellingham Herald - February 7, 2011
Night-time harvesting retains natural acidity and the inclusion of Viognier (6 percent) helped make for a sassy drink of starfruit, pear, peach, green banana and pear, backed by some grassiness, minerality and citrus pith. Pair with poached halibut.
88 points - “Best Buy” Wine Enthusiast - February 1, 2011
With about 6% Viognier in the blend, this tart, dry, racy take on Pinot Gris has unusual complexity. Crisp citrus and pear skin, green apple and lemon verbena roll across the palate. There’s a crisp minerality to the acids, and a clean, refreshing finish. (online review)
86 points - “Good Value” Connoisseurs' Guide to California Wine - January 1, 2011
We find it hard to believe that its modest percent of Viognier can count for all that much, but this highly perfumed, lightly floral offering heads off on a less-than-conventional path even as its background suggestions of green peaches and stones keep it in the varietal realm. It is slightly supple and very well-scrubbed, and it will make a pleasant partner to grilled chicken.
