Much of the fruit for this Viognier was estate-grown, then cold-fermented in stainless steel to retain its ripe stone-fruit flavors. The undercurrent is all caramel, with a lush finish reflecting the ripeness of the grapes.
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Reviews wines from California.
Contributing Editor Virginie Boone has been with Wine Enthusiast since 2010, and reviews the wines of Napa and Sonoma. Boone began her writing career with Lonely Planet travel guides, which eventually led to California-focused wine coverage. She contributes to the Santa Rosa Press Democrat
and Sonoma Magazine
, and is a regular panelist and speaker on wine topics in California and beyond.