Cedar River Cellars 2014 V•N•A Viognier, Columbia Valley, $22
Micah Nasarow’s treatment of hand-harvested Viognier off Burgess Vineyard from Pasco, Wash., involves no malolactic fermentation, only stainless steel and an unfiltered presentation. That treatment leads to mouth-watering aromas of orange Creamsicle and banana cream pie, while the flavors transition to Asian pear and lime, backed by more orange and some brioche. His preservation of acidity is brighter than many Viognier grown in warmer climates, and suggested fare includes Dungeness crab or scallops. Look for these wines at his winery/tasting room, Top of the Hill, The Wine Alley, All Things Wine — all in Renton.
Rating: Recommended
Production: 80 cases
Alcohol: 14.2%
Mary Ellen says
Recently, I’ve had a Thurston Wolfe Viognier and Pinot Gris blend that was spectacular! We’re growing both varietals here at Olalla Vineyard & Winery and we’re going to try that blend as well. Our Viognier does well here in Western Washington.
Pepper Fahr says
Coyote Canyon and Martinez Martinez in Prosser have always had delightful Viogniers for me.