Lacey, Wash., winemaker Josh Stottlemyer wanted to pay a sweet tribute to his grandmother-in-law and her knack with desserts, so he arranged for Joel Hattrup to hang some Viognier longer the usual at Elephant Mountain Vineyard in the Rattlesnake Hills. Harvest came at 28 Brix, then fermentation finished out at 5% residual sugar. The nose carries hints of apricot and pear, backed by notes of apple blossom, clove, cinnamon stick and grassiness. On the pour, it’s a drink akin to Bartlett pear in a heavy syrup, joined by flavors of baked peach and clove.
Production: 116 cases