Dry with voluptuous aromas of dried apricots and peaches. Chardonnay is blended in to create a crisp, well-balanced, food-friendly, eminently refreshing wine that tastes like springtime in a glass.
Discover smells like red apple and butterscotch. Peirano Estate makes it in Lodi, California. You might detect white pepper, canned peaches and Bartlett pear. Dry wine that comprises a full body. Give it a whirl with lobster or sweet squash.
Aromatically complex with citrus and honeysuckle notes on the nose and a plush feel on the palate. This quintessential food wine is whole cluster pressed and stainless steel fermented to allow the vibrant, tropical and stone fruit characteristics of this varietal to shine.
Reminders of baking spices, butterscotch, cooked pineapple and mango express themselves. The winery is Jaffurs from Santa Barbara, California. Dry wine that includes a full body. You may detect overtones of melon and Anjou pear. Considering a meal that includes candied squash? Serve this Viognier.
The nose is surprisingly floral and more subtle than previous vintages. The characteristic stone fruits of apricot, peach and nectarine are ever present with sweet spice nuances. The palate has lovely fruit weight and is packed with complexity. It opens with stone fruits and citrus and is underpinned by candied ginger and clove spice. The palate builds nicely with a linear citrus acidity running throughout. The flavours linger with a savoury edge of pistachio nut and a twist of flowery fruit tannins adding textural interest. It’s a complex wine that retains focus and provides versatility when matching to food.