2017 will always be known as the “year we had the fires in October”. While that threw Napa and Sonoma into disarray, before that we saw classic cool mornings and warm afternoons followed by cool nights. Almost foretelling the chaos of the fires was record setting heat! At Judd’s Hill, we saw 106 as our high, Calistoga was 111 and even “always” cool San Francisco got into the 100s. The extreme temperatures pushed along ripening almost to the point of vine shut down, but a few cool weeks got things back on track until the fires came.Thankfully, almost all of our grapes for the Judd’sHill wines were at the winery already.
Our 2017 Judd’s Hill Viognier was fermented entirely in French Oak barrels using their wild yeast. Malolactic fermentation was not induced and the wine spent five months in a mix of once used and neutral oak.
The 2017 Viognier is showing notes of citrus, and stone fruit likepeach and apricot. Featuring crisp acidity along with a touch of softness from the barrel aging, this wine is exotic and fresh with lively aromatics and pleasing fruit.
The serving temperature of a wine is a critical factor indeciding which foods to pair it with. When serving a dry white wine, such as a Viognier, the temperature should be held from 48 to 53 degrees Fahrenheit, ensuring that the fruit of the grape will be the dominant factor. If served directly out of the refrigerator at 38 degrees Fahrenheit, the acid will overpower the fruit. Consequently, the serving temperature along with the character of the grape will be the determining factor in which foods to pair with the wine. Slightly less chilled wine paired with spicy foods, such as Latin, Asian, and Indian cuisines, will showcase the fruit. Served colder, the fruit will be fairly light,with acid as the dominant feature.
|Wine Style||White Wine|
|Harvest Date||August 29th, 2017|
|Acid||TA 7.7 g/L|
|Bottling Date||July 6th, 2018|