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'Terrific!' PinotFile: "14.7% alc., 375 cases. Released November 2011. A 3-vineyard blend from Dutton-Gregori, Hoppe-Kelly and Trenton Station vineyards. Clone 1. Yield 1.75 tons per acre from vines that are 7, 9 and 12 years old. Whole cluster pressed, barrel fermented in 20% new and 70% neutral French oak barrels, and 10% stainless steel barrels. Aged on lees for 9 months. Medium straw color and clear in the glass. Quite aromatic, with scents of tropical fruits including dried mango and guava, lemon curd, ginger and brioche. An Alsatian style wine with a delicious core of tropical fruits including grilled pineapple with an appealing sidecar of toast, honey, nuts and vanilla. Slightly creamy in texture, finishing with aplomb and focus. (2/28/13)"
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90 points Antonio Galloni (Wine Advocate): "The 2010 Viognier Lia is a pretty wine, laced with expressive tropical fruit, lychee, white flowers and aromatic spices. This attractive, mid-weight Viognier is an excellent choice for drinking over the next few years. Anticipated maturity: 2012-2015. (Feb 2012)"
90 points Connoisseurs' Guide: "Viognier takes on a little more structure here, and, though the wine steers to typical tropical fruit, it is less-candied and shows more solidity than its softer and simpler cousins. It smacks a bit of sweet barrel spice and coarsens up with scant heat coming on at the finish, but this is no simple, light-hearted quaffer and will do just fine when it is teamed up with comparatively rich foods such as garlicky chicken braised in white wine or a classic Marseilles Bouillabaisse. (Mar 2012)"
Producer notes: "Pale yellow color; crisp, mineral citrus notes then deeper peach, apricot and exotic lychee richness. Sea spray freshness and lemongrass/ginger/chamomile notes add complexity. The palate follows the aromas with immediate minerality then broader quince and honeyed fruits. Notable thrust and laser-like focus to the back end and lingering lemongrass note to finish. As with all our whites, serve at no cooler than 55 degrees to allow full flavor development. Best consumed within five years of release. Barrel fermented in 20% new and 70% neutral (5 years+) French oak and 10% stainless steel barrels. Aged on the lees for 9 months. 375 cases produced."