Tasting Note: Two viogniers from the North

If you’ve had wines made from the viognier grape, there is a very good chance that they came from warm, if not hot climates, and exploded with aromas and flavors of tropical fruit, over a rich, luscious mouthfeel. Acidity, crispness, freshness? Not so much.

Yet there is another way to make viognier. A more northerly way, like the direction pointed to by Peay Vineyards, one of my favorite vineyards, who make a tiny bit of it in their cool Sonoma Coast vineyards. Syrah is picked as late as the last week of October, at the Peay vineyards, and without the high sugar and high alcohol that you normally see in California syrah.

What would be the perfect place to test the possibilities of cool-climate viognier? Canada, I would say.

Case in point, (more…)