Summary

A crushed fruit fermentation wine made from 100% Viognier at low yields. Most producers allow skin contact before fermentation in stainless steel at moderate temperatures, often by ambient yeast. Maturation in neutral vessels is common, with most producers choosing to age on the lees for up to 12 months for additional texture and weight, often enhanced by lees stirring. Malolactic conversion generally occurs but may be avoided based on vintage. Wines are lightly fined, filtered, and bottled in glass with a cork closure.

Key Varietals

• Viognier

Structurally Similar

• Côte d’Or Blanc Premier Cru or Grand Cru
  (Outstanding)
• Bordeaux or Graves or Pessac-Leognan Blanc
  (Outstanding)
• Rioja Blanco Gran Reserva
  (Outstanding)
• Hermitage Blanc
  (Outstanding)
• Sancerre or Pouilly Fumé
  (Very Good to Outstanding)