"The 2014 Viognier, whose oldest vines were planted back in 1993, has an attractive bouquet with scents of beeswax, peach, dried apricots and a touch of linseed. The palate has a spicy opening, a little resinous in quality with a light marine influence. This is quite a complex Viognier, a little reserved but you could see this blossoming on the dining table next to spicy cuisine. This is a well-crafted, cool-climate Viognier." –Jun-16
Cristom planted a little over an acre of Viognier in 1993 (and added another acre of Viognier adjacent to this in 2003). The choice to plant Viognier early on at Cristom was based on Steve Doerner's sucess with the grape in California. There is very little Viognier planted in the Willamette Valley with Cristom’s now 20-year-old vines likely standing as the oldest in the region.
Barrel-fermented in a combination of neutral oak barrels and stainless steel barrels
with a combination of native and commercial yeast strains. Full malolactic fermentation. The wine aged 11 months on its lees.