2011 K Vintners Columbia Valley Viognier
*Editors' Choice* A single-vineyard wine (though not labeled as such), this was barrel-fermented in neutral French oak and bottled after about four months. Honey and toast are delicate nuances; the minerality and pure expressions of lime and kiwi fruit are at the core. This has excellent grip and medium-term aging potential.
Stephen Tanzer's International Wine Cellar
Pale green-yellow. Captivating aromas of lemon drop, peach and mint; at once bright and musky. Nicely dry but with a touch of oiliness that reminds me of the Old World. Flavors of peach, grapefruit, lemon and nutmeg are framed by a firm spine of acidity and accented by minerality. Boasts lovely texture and sappy, saline persistence. Done entirely in neutral barrels. Impressive.
Robert Parker's Wine Advocate
Sourced from a portion of Den Hoed's Wallula vineyards high in caliche and hence active lime, K Vintners' 2011 Viognier was fermented in older barrique. Grapefruit, white peach and acacia in the nose persist on a palate luscious and subtly oily yet as brightly citric as virtually any wine from this grape that I can recall – for an effect as if it had been blended with Riesling. Cress, grapefruit peel, crushed stone and salt enhance the invigoration and saliva-inducement of a long and refreshing, if faintly bitter, finish. This won’t only be a delight to drink over the next couple of years, I suspect it will be worth following for longer than that too, and may well achieve a seductive patina. (The next day, it was peachier and more expansive but less refined or interactive.)
Fresh and tangy, with lively passion fruit and tomatillo flavors instead of the ripe pear and cream overtones one might expect. Drink now.