Making Viognier is always such a challenge for me, in that I aim for a style so much different than what is typically produced in California. Instead, I strive to make a Viognier that showcases what can be done with the variety on the extremes of the coast where it struggles to ripen. At only 2 miles from the ocean in Pismo Beach, Spanish Springs is on the edge of where Viognier can be grown. The 2017 is slightly richer than previous versions, yet it still maintains its typically bright palate and briny, ocean air character along with notes of honeysuckle, lime jello, salted pineapple, nectarine, and pomelo. As always, we are the only winery producing Viognier from the special site.
132 cases produced
Fermented & aged 6 months in 80% neutral French oak & 20% stainless steel
No malolactic fermentation
Drink now thru 2020