Similar in style to the 2001 release, the 2003
Viognier exhibits a nose that is typical for the
varietal, with very delicate, floral aromas of
spice, pear and dried apricot. On the palate the
wine tends towards the bright fruit flavors of a
crisp, floral Sauvignon Blanc. The wine has a
complex structure with hints of mineral and
citrus fruits, a lively acidity and a long,
lingering finish. Served slightly chilled, this
wine is an ideal aperitif on a warm summer day,
or as an accompaniment to pasta or shellfish.
This wine is best consumed young.
The most acclaimed white wine grape from France's Rhône Valley, Viognier is a highly aromatic varietal, with a flavor profile that could include peach, apricot, nectarine, lichee, musk and flower blossom. The heady perfume of this varietal is one of its trademarks, although its flavors are sometimes problematic in matching with food. However, it does well with lobster, crab and moderately flavored fish. Use it as an apéritif as an alternative to Chardonnay. The "Rhône Rangers" in California have done an excellent job promoting this varietal.
Sauvignon Blanc is widely grown in California — at over 15,000 acres, it’s now the third most planted variety — and often assumes the moniker ‘Fume Blanc’. This popular synonym, credited to Napa’s Robert Mondavi, derives from the grape’s historic home of Pouilly in France’s Upper Loire Valley, where Sauvignon Blanc is the dominant varietal and goes locally by the name of ‘Blanc Fumé’. When treated with respect and afforded suitable growing conditions, Sauvignon Blanc is one of the wine world’s darlings. Steely, racy acidity, green, gooseberry fruit, asparagus and a grassy, herbaceous character characterize dry wines made from this grape.