Viognier perfumes the nose with aromas of citrus blossoms and apricots. Vibrant flavors of white peaches, melon and lemon zest coat the palate followed by a clean and refreshing finish.
Gary Eberle thinks the perfect pairing is grilled scallops, while our winemaker prefers a light white fish curry. For a match made in Heaven, try pairing with sushi: California roll, spicy tuna roll or sashimi. The crisp acidity of our Viognier also balances out a rich and creamy pasta Alfredo or grilled shellfish with garlic wine butter sauce in the most delightful way. This wine also pairs nicely with fresh summer salads.
Varietal 100% Viognier
Appellation Paso Robles
Best White/Gold Medal - Central Coast Wine Competition, 2016
Gold Medal - San Diego Challenge, 2016